- Poached egg
A poached egg is an egg that has been cooked by poaching. No oil or fat is used in its preparation. Poached eggs are used in
Eggs Benedict andEggs Florentine .In modern parlance, the term "poached egg" is also applied to a different method of preparation, where the egg is suspended in steam.
In India, the term "poached egg" often refers to a
fried egg .Preparation
The egg is cracked into a pan of simmering water and simmered until the
egg white has mostly congealed, but theyolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining. [cite web|url=http://www.perfectpoachedegg.com/|title=What makes a perfect poached egg? |last=www.perfectpoachedegg.com|accessdate=2008-07-26]Fresh eggs will yield the best results. [cite web|url=http://www.whatscookingamerica.net/Eggs/PoachEgg.htm|title= Perfect Poached Eggs - How To Poach Eggs|last=www.whatscookingamerica.net|accessdate=2008-07-26] 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 may be added to the boiling water. Stirring the water vigorously to create avortex 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 to keep the egg perfectly formed have been documented. [cite web|url=http://www.b3ta.com/features/howtopoachanegg/|title=FEATURES: HOW TO POACH AN EGG|last=www.b3ta.com|accessdate=2008-07-26]Dishes with poached eggs
Poached eggs are the basis for many dishes in
Louisiana Creole cuisine , such asEggs Sardou , Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches. [John D. Folse, "The Encyclopedia of Cajun & Creole Cuisine", Chef John Folse & Company Publishing, December 2004, ISBN 0970445717]Several cuisines include eggs poached in soup or broth and served in the soup. In parts of Colombia, for instance, a popular breakfast item is eggs poached in milk and an onion/cilantro broth with milk, known as "changua" or simply "caldo de huevo" ("egg soup").
ee also
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List of egg dishes References
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