Podcast
Questions and Answers
What is the ideal water temperature for poaching eggs?
What is the ideal water temperature for poaching eggs?
- Hot
- Cold
- Boiling
- Simmering (correct)
Poached eggs can be added to soups and stews.
Poached eggs can be added to soups and stews.
True (A)
What is a common seasoning used for poached eggs?
What is a common seasoning used for poached eggs?
salt and pepper
After poaching, place the egg onto ______________ to drain remaining water.
After poaching, place the egg onto ______________ to drain remaining water.
Match the following ways to serve poached eggs:
Match the following ways to serve poached eggs:
Poached eggs can be added to salads.
Poached eggs can be added to salads.
What is the primary difference between poached eggs and hard-boiled eggs?
What is the primary difference between poached eggs and hard-boiled eggs?
Poached eggs can have a varying degree of doneness.
Poached eggs can have a varying degree of doneness.
What is the ideal shape of a poached egg?
What is the ideal shape of a poached egg?
The ovalbumin protein makes up the majority of the egg ___________________.
The ovalbumin protein makes up the majority of the egg ___________________.
Why is an acid added to the poaching water?
Why is an acid added to the poaching water?
Match the following with their uses in poaching eggs:
Match the following with their uses in poaching eggs:
Poached eggs are cooked in boiling water.
Poached eggs are cooked in boiling water.
What happens to the ovalbumin protein when heated?
What happens to the ovalbumin protein when heated?
What is the purpose of swirling the water when poaching eggs?
What is the purpose of swirling the water when poaching eggs?
Gently placing the egg into the water is important to prevent breaking.
Gently placing the egg into the water is important to prevent breaking.
What is the recommended cooking time for poached eggs?
What is the recommended cooking time for poached eggs?
After poaching, place the egg onto __________________ to drain remaining water.
After poaching, place the egg onto __________________ to drain remaining water.
Match the following ways to serve poached eggs:
Match the following ways to serve poached eggs:
Poached eggs can be a nutritious addition to salads and stews.
Poached eggs can be a nutritious addition to salads and stews.
What is the main difference between poaching and boiling eggs?
What is the main difference between poaching and boiling eggs?
Overcooking or undercooking can affect the quality of a poached egg.
Overcooking or undercooking can affect the quality of a poached egg.
What is the purpose of adding vinegar or lemon juice to the poaching water?
What is the purpose of adding vinegar or lemon juice to the poaching water?
The egg white is made up of a majority of ___________________ protein.
The egg white is made up of a majority of ___________________ protein.
What is the recommended step before adding the egg to the poaching water?
What is the recommended step before adding the egg to the poaching water?
Poached eggs can be cooked in a variety of shapes.
Poached eggs can be cooked in a variety of shapes.
Match the following ingredients with their uses in poaching eggs:
Match the following ingredients with their uses in poaching eggs:
What happens to the ovalbumin protein when it is heated?
What happens to the ovalbumin protein when it is heated?
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Study Notes
Poaching Eggs
- Poached eggs follow the same principles as hard-boiled eggs, except the shell is not present.
- The goal is to maintain the egg's shape, which is compact and circular, not spread out over the entire pan.
- A poached egg is one that has been simmered in acidic boiling water without its shell.
- Timing is key when poaching an egg, and it's easier to check for doneness compared to boiling eggs.
- Poached eggs can be overcooked or undercooked, but not have varying degrees of doneness.
- The ideal poached egg is compact, round, with firm but tender whites and warm, liquid yolks.
Chemistry of Egg Whites
- Egg whites are primarily composed of ovalbumin protein and a small amount of water.
- Ovalbumin solidifies when heated due to denaturation, causing the protein to break down and start to solidify.
- Denaturation can be done in different ways, including adding an acid to the cooking process.
- Adding vinegar to the boiling water speeds up the process of denaturing, helping the poached egg maintain its shape better.
Cooking Poached Eggs
- Fill a large, nonstick pot with water, adding a teaspoon of vinegar or lemon juice and a handful of kosher salt if using.
- Bring the water to a simmer, then crack a fresh egg into a fine strainer, and tip it into a cup, small bowl, or ramekin.
- Swirl the water to create a small whirlpool, then gently tip the egg into the pot.
- Leave the water to simmer for 3-4 minutes or until the white is firm but still tender and the yolk feels semi-liquid.
- Carefully lift the egg using a slotted spoon, allowing excess water to drain off, and place it onto kitchen paper to drain remaining water.
Serving Poached Eggs
- Popular ways to eat poached eggs include simple or on toast with butter.
- Salt and pepper make great seasonings, and poached eggs can be added to soups, stews, salads, and more for a protein-rich addition.
- Serve poached eggs with melted butter and freshly chopped herbs for a more elegant presentation.
Poaching Eggs
- Poached eggs follow the same principles as hard-boiled eggs, except the shell is not present.
- The goal is to maintain the egg's shape, which is compact and circular, not spread out over the entire pan.
- A poached egg is one that has been simmered in acidic boiling water without its shell.
- Timing is key when poaching an egg, and it's easier to check for doneness compared to boiling eggs.
- Poached eggs can be overcooked or undercooked, but not have varying degrees of doneness.
- The ideal poached egg is compact, round, with firm but tender whites and warm, liquid yolks.
Chemistry of Egg Whites
- Egg whites are primarily composed of ovalbumin protein and a small amount of water.
- Ovalbumin solidifies when heated due to denaturation, causing the protein to break down and start to solidify.
- Denaturation can be done in different ways, including adding an acid to the cooking process.
- Adding vinegar to the boiling water speeds up the process of denaturing, helping the poached egg maintain its shape better.
Cooking Poached Eggs
- Fill a large, nonstick pot with water, adding a teaspoon of vinegar or lemon juice and a handful of kosher salt if using.
- Bring the water to a simmer, then crack a fresh egg into a fine strainer, and tip it into a cup, small bowl, or ramekin.
- Swirl the water to create a small whirlpool, then gently tip the egg into the pot.
- Leave the water to simmer for 3-4 minutes or until the white is firm but still tender and the yolk feels semi-liquid.
- Carefully lift the egg using a slotted spoon, allowing excess water to drain off, and place it onto kitchen paper to drain remaining water.
Serving Poached Eggs
- Popular ways to eat poached eggs include simple or on toast with butter.
- Salt and pepper make great seasonings, and poached eggs can be added to soups, stews, salads, and more for a protein-rich addition.
- Serve poached eggs with melted butter and freshly chopped herbs for a more elegant presentation.
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