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Poached egg
"A creamy yolk, enveloped in delicate flakes of protein" - this is the description you will find in Wikipedia if you decide to read about a poached egg. The dish is quite simple, but it can make your breakfast a little festive. Especially if you approach the serving creatively. In the recipe, we left a hint that will help you beautifully decorate this French dish.
How to cook Poached egg
Step 1
Bring water and vinegar to a boil, then reduce heat.
Step 2
Pour the egg into a sieve to remove excess liquid, make a vortex in the water with a spoon and carefully place the egg in it. Cook for 2 minutes.
Step 3
Serve sprinkled with a little salt and pepper.
Poached egg - FAQ About Ingredients, Baking Time and Storage
Yes! Lemon juice or white wine can also help the egg whites coagulate, though vinegar is most common. If avoiding acid, vinegar can be omitted—just ensure your water is at a gentle simmer.
For a vegan alternative, use tofu scrambles or agar-based ‘poached’ egg substitutes, though texture will differ. Try seasoning with black salt (kala namak) for an eggy flavor.
Store in cold water in the fridge for up to 2 days. Reheat gently in warm water for 1–2 minutes to avoid toughening.
Freezing isn’t recommended—the texture becomes rubbery. Poached eggs are best enjoyed fresh.
Extend cooking by 30–60 seconds for medium-firm yolks, or up to 4 minutes for fully set yolks. Monitor closely to avoid overcooking.
Try them on avocado toast, salads, or with hollandaise sauce for Eggs Benedict. A sprinkle of chili flakes or fresh herbs adds flair.
Use very fresh eggs (whites cling tighter to yolks) and strain excess liquid first, as instructed. A deeper pot and vortex method also help.
Yes! Use a large pot and stagger additions. Give each egg space, or use a slotted spoon to gently separate them while cooking.
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