Poached Egg

A properly cooked poached egg is a culinary achievement, as it should be soft, with the yolk still runny inside. Practice makes perfect, so it may take a few attempts to master the technique.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • pieces Water

  • pieces Vinegar, apple

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Fill a pot with water to about 7.5 cm high. Add vinegar and bring the water to a boil. Carefully crack the egg onto a plate (or into a shallow bowl). Make sure the yolk remains intact.

  2. Once the water is boiling, slowly slide the egg into the water where it is boiling the most. Wait for the egg white to set, then reduce the heat so the water is barely simmering and cook the egg for another 3 to 4 minutes. To test, lift the egg with a slotted spoon and press it with your finger - the white should be firm, but the yolk should still be soft.

  3. Remove the egg from the pot and place it in water. If you want it to stay warm, place it in hot water. If you want to cool it down, place it in a bowl of cold water. Before serving, pat it dry and season with pepper and salt.

Nutrition Information (Per 100g)

  • Calories: 141.89 kcal
  • Fat: 8.11 g
    • Saturated Fat: 2.7 g
  • Carbohydrates: 1.35 g
    • Sugars: 0 g
  • Protein: 10.81 g
  • Fiber: 0 g

Advice

Serve the poached egg on toast spread with butter for breakfast. Add about 3 tablespoons of vinegar to one liter of water. The vinegar prevents the egg white from spreading during cooking. You can cook up to 6 eggs at once in a large enough pot.