Pic9:
coddling an egg in a bowl of soupPic9:
coddling an egg in a bowl of souppoached eggs
2014-06-06 a.o.
Poaching is cooking an egg without shell, either directly in liquid or in a cup above simmering liquid.
I’m not very good at this in water. But at least they stayed whole this time.
2014-06-06
Pic1:
poached in water 2014-06-06Pic2: the perfect egg for me
INGREDIENTS
This is what you need for per serving:
- 1-2 eggs, fresh, refrigerated
Directions
- Heat water to near-boiling in a 2 qt. saucepan.
- Add 1 tsp. salt and 2 tsp. white vinegar.
- Crack each egg into a cup.
- Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
- Slowly tip the egg into the water, white first.
- Alternatively, set the cup with the egg just above the water.
-
Let it poach:
- Turn off the heat, cover the pan and leave the eggs alone for 3-5 minutes.
- Remove the eggs with a slotted spoon.
- Cut off any wispy edges using the edge of the spoon.
- Drain onto kitchen paper.
an easier way
2018-04-09
Pic3:
poaching above waterPic4: cover, simmer over LOW heat
Pic5: all done
Pic6: served
Pic7: same day — 2 eggs
Pic8: served
B. coddled eggs
2014-09-15
Cooking an egg slowly in below-boiling temperatures is called coddling. Coddled eggs can vary from soft to hard, just like boiled eggs. It just takes considerably longer.
A difficult classification:
Coddling can be done with or without shell.
Thus, a poached egg is always coddled, but a coddled egg is not always poached.
Compare also with baked eggs IN sauce.
When there is enough sauce that is near-boiling, the eggs will cook hard even without baking.