Poached egg

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Poached egg

A poached egg is an egg

Egg (food)

An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves....
that has been cooked by poaching

Poaching (cooking)

Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine.Poaching is particularly suitable for fragile food, such as egg , poultry, fish and fruit, which might easily fall apart or dry out....
, that is, in water. No oil or fat is used in its preparation. Poached eggs are used in Eggs Benedict

Eggs Benedict

Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce....
and Eggs Florentine.

In modern parlance, the term "poached egg" is also applied to a different method of preparation using an "egg poacher", where the egg is suspended in steam, rather than being poached in water.

In India, the term "poached egg" often refers to a fried egg

Fried egg

The term fried eggs refers to Egg that are frying without breaking the yolk. Fried eggs are typically a breakfast food in English-speaking countries, but may be eaten at other times of the day or not at all in other cultures....
.

egg is cracked into a pan of simmering water and simmered

Simmering

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water , 100Celsius ....
until the egg white

Egg white

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Encyclopedia

A poached egg is an egg

Egg (food)

Poaching (cooking)

Eggs Benedict

Fried egg

Preparation

The egg is cracked into a pan of simmering water and simmered

Simmering

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water , 100Celsius ....
until the egg white

Egg white

File:Chicken egg01 monovular.jpgEgg white is the common name for the clear liquid contained within an Egg . It is the cytoplasm of the egg, which until fertilization is a single Cell ....
has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Fresh eggs will yield the best results. Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk.

To prevent dispersion of the white of the egg, a small amount of vinegar

Vinegar

Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form....
may be added to the boiling water. Stirring the water vigorously to create a vortex

Vortex

A vortex is a Rotation, often Turbulence,flow of fluid. Any spiral motion with closed Streamlines, streaklines and pathlines is vortex flow....
may reduce said dispersion. Special pans, with small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film

Plastic wrap

Plastic wrap is a thin plastic film typically used for sealing food items in containers to keep them fresh. Plastic wrap, typically sold on rolls in boxes with a cutting edge, clings to many smooth surfaces and can thus remain tight over the opening of a container with no adhesive or other devices....
to keep the egg perfectly formed have been documented.

Dishes with poached eggs

Poached eggs are the basis for many dishes in Louisiana Creole cuisine

Louisiana Creole cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana which is a melting pot cuisine that blends French cuisine, Spanish cuisine, Caribbean, Mediterranean, United States, and African, influences....
, such as Eggs Sardou

Eggs Sardou

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where Eggs Sardou was invented, and Brennan's....
, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia

Colombia

Colombia , officially the Republic of Colombia , is a country in north-western South America. Colombia is bordered to the east by Venezuela and Brazil; to the south by Ecuador and Peru; to the north by the Caribbean Sea; to the north west by Panama; and to the west by the Pacific Ocean....
, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").

The Libyan

Libyan

Libyan may refer to:* Something of, from, or related to Libya, a country in North Africa.* A person from Libya, or of Libyan descent. For information about the Libyan people, see Demographics of Libya and Culture of Libya....
dish Shakshouka

Shakshouka

Shakshouka is a Cuisine of Tunisia and Cuisine of Israel dish made of cooked tomatoes, peppers, spices and eggs. It is cooked on low flame starting with the vegetables and spices; once these are cooked, the egg is added....
, now very popular in Israel

Israel

Israel officially the State of Israel , is a country in the Middle East located on the eastern shore of the Mediterranean Sea. It borders Lebanon in the north, Syria in the northeast, Jordan in the east, and Egypt on the southwest, and contains geographically diverse features within its relatively small area....
, consists of eggs poached in a spicy tomato sauce.

Poached egg

Preparation

Dishes with poached eggs

See also