5.2.3 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Poaching Eggs 1](#poaching-eggs) [Cooking 1](#cooking) [Serving Poached Eggs 2](#serving-poached-eggs) Poaching Eggs ============= Poached eggs follow the same principles as hard-boiled eggs. The shell being the only distinction between the two. Of cou...

Contents {#contents.TOCHeading} ======== [Poaching Eggs 1](#poaching-eggs) [Cooking 1](#cooking) [Serving Poached Eggs 2](#serving-poached-eggs) Poaching Eggs ============= Poached eggs follow the same principles as hard-boiled eggs. The shell being the only distinction between the two. Of course, this discrepancy complicates the cooking process. The goal is to maintain the eggs egg-shaped, which is in a compact, circular mass as opposed to spread out over the entire pan. A poached egg is one that has been simmered in acidic boiling water, without its shell. Similar to boiled eggs, timing is key when poaching an egg, unlike boiling eggs however, it is easier to check for doneness. Poached eggs do not have a varying degree of doneness, however they can be overcooked or undercooked. The ideal poached egg is one that is compact and round in shape, not spread out or flattened, with firm but tender whites and warm, liquid yolks. So why is an acid added to the poaching water? There are two primary components inside a typical chicken egg. The egg yolk and the egg white. The ovalbumin protein makes up the majority of the egg white, along with a small amount of water. Ovalbumin solidifies when heated because of a process called denaturation, which causes the protein to break down and start to solidify. Denaturing, however, can also be done in different ways. The alternative is to make your cooking process more acidic. Because vinegar is naturally acidic, adding a few drops of vinegar to the boiling water will speed up the process of denaturing and help the poached egg maintain its shape better. Cooking ------- - Fill a large, nonstick pot with water and add a teaspoon of vinegar or lemon juice and a handful of kosher salt if using. - Bring the water to a simmer. - Crack a fresh egg into a fine strainer, then tip it into a cup, small bowl, or ramekin. Straining the egg first helps get rid off any loose bits of egg white. - When the water is simmering (not boiling), swirl the water until a small whirlpool forms, using the back of a spoon. - Gently tip the egg out of the dish and into the middle of the pot/whirlpool of hot water. - Leave the water to simmer for 3-4 minutes or until the white is firm but still tender and the yolk feels semiliquid. Have a plate lined with kitchen paper ready. - Carefully lift the egg using a slotted spoon and allow excess water to drain off. Place the egg onto the kitchen paper to drain remaining water. - Trim the loose bits of egg white using kitchen scissors if you'd like and season with salt & pepper. Serving Poached Eggs -------------------- The most popular ways to eat poached eggs are simple or on toast with butter. Along with salsas and chutneys of several kinds, salt and pepper make fantastic seasonings. Poached eggs can be added to a warm frying pan with melted butter and freshly chopped herbs, for a somewhat more elegant presentation. Serve right away. Additionally, soups and stews benefit from the tasty, protein-rich addition of poached eggs. This can also be done with salads, transforming a straightforward salad into a meal.\`