Poached egg is a traditional French dish that has become a staple in Russian kitchens.
And if you can't do it perfectly, we'll tell you what you need to do.
Cooking tricks
In order for the soft-boiled egg to turn out the way it should, it is important to follow several rules:
- eggs must be fresh and at room temperature;
- a little citric or acetic acid should be added to the water in which they will be boiled, which improves protein coagulation;
- First, it is better to break the egg into a bowl so as not to damage it;
- You should cook no more than 2-3 eggs at a time.
To ensure that the poached egg turns out perfect, it is recommended that you do not use any containers with a solid bottom.
To make the dish perfect, take a fine sieve and break an egg into it. Then wait a little: the white should start to seep through the holes.
When this happens, lower the sieve with the egg into boiling water. When you see that the drops of protein are cooked, turn the sieve over and let the egg completely immerse in the water.
Earlier we wrote about how to properly prepare store-bought dumplings.
Author: Irina Tint
