Sunday, 20 March 2011

Poaching Eggs

I love eggs.  I've said that several times in my previous posts. I consider it as a staple for me that I believe I won't be able to get rid of.  It's not something that I can't live without, though :D  Eating egg at least 2-3 times a week is already enough for me, unlike before that I eat 1 to 2 eggs daily.

Eggs are nutritious. They are rich in vitamins and minerals specially protein but it's also high in cholesterol.  That's why frying it is not advisable.  So I have to look for other healthy ways of cooking eggs aside from plainly boiling it :-) so I turned to poaching :-)

Here's how to poach an egg:

1) Boil water in a pan, or if you are boiling meat, you can use the broth to poach the egg also.  Usually, everytime my husband cooks Pancit Batil Patong ( Pancit Batil Patong: Frederick’s Version & Pancit Batil Patong ) he poaches the eggs using it's broth. The poached egg however will look a bit unsightly :D.  Milk are recommended for a richer taste.

2) If you are a visual person and you want your egg to come out at it's best appearance and color-perfect at that, add a teaspon of vinegar.  Any will do, white, cider, balsamic, cane, basi, etc. The vinegar will not affect the taste much.

3) Now turn the fire into medium to reduce the heat in the water before you poach your egg.  There are two things we can suggest in the actual cooking.   1) you can crack the egg and drop it slowly into the center boiling water or 2) crack open the egg into a bowl then ease the egg from the bowl into the boiling water, just let it slide slowly. Another suggestion is you can also place the egg (cracked from it's shell) in a plastic then lower the plastic into the boiling water :-)

4) Cook for 3 to 4 minutes depending on how you want the yolk to be cooked.  I want the yolk to be uncook so once the eggwhites coagulated, I spoon it out immediately.

5) Scoop out the poached egg using a slotted spoon.  Let the excess water drip out before you transfer to your plate.

- Sharosem (20March2011)

No comments:

Post a Comment