Eggs that make a difference: This is how you can prepare poached eggs correctly

class = “sc-cffd1e67-0 iQNQmc”>

In poached eggs, the yellow yolk remains liquid and is surrounded by a solid egg white, making it an ideal accompaniment to dishes such as spinach, asparagus or potatoes. However, this egg specialty is considered very difficult to prepare and often requires practice for ordinary people to succeed.

There are some traditional dishes, especially in the French region, including poached eggs. These; For example, the Beaugency version with artichokes and veal, the joinville version with croutons and shrimp, or slathered with Villeroy sauce or mustard sauce.

Ingredients for boiled eggs

To prepare boiled eggs, you will need the following:

• 2 liters of hot water (unsalted)

• 3 tablespoons of vinegar

• Fresh eggs that have been previously stored in the refrigerator, if possible

Step by step instructions

Preparing boiled eggs is not difficult in itself, but it takes a few tries to achieve the desired result. Poaching is a breeze with the step-by-step instructions below.

1. Bring unsalted but vinegar water to a boil and then reduce to low.

2. The water should no longer bubble when you add the eggs.

3. A special trick to make poached eggs a success is to stir the pot with a wooden spoon to create a swirl.

4. Fresh eggs can be poured one by one onto a plate or ladle and then slowly lowered into the center of the pie.

5. Ideally, the outer egg white will now coagulate with the help of the vinegar and surround the still liquid yolk.

6. The eggs now need to remain in the water for 2 – 4 minutes and can be fixed with two tablespoons.

7. Finished hard-boiled eggs are removed from the pan with a slotted spoon.

8. It can be rinsed with cold water over the sink and placed on a towel, or soaked in warm salt water until served.

Simple tips for beginners

If you tried this but the eggs didn’t have the shape and consistency you wanted, you can also use the starter version if necessary. There is not much wrong with this method: Here too, water is boiled in a pot and there is no need to add vinegar. Eggs do not need to be pre-chilled.

The whole trick of this version is to place raw eggs in cling film and tie them with a string at the top. These small bags can now be boiled in water for 4 to 8 minutes and removed again. After removing it from the stretch film, you can serve it however you wish.

Source : Blick