Poaching an egg without a poacher, though it demands practice, can be perfected with little effort. Here’s how to poach an egg.

How To Poach An Egg

Egg is known to be a very rich source of protein and essential unsaturated fats. Thanks to the Sunday ho ya Monday, Roz Khao Andey campaign, almost every Indian household has become familiarized with eggs. However, the best way to cook an egg has always been under debate – whether to poach it, boil it hard, boil it soft, make an omlette or to scramble it. The tastiest way to do it is subject to personal tastes but the healthiest way to eat an egg is, undoubtedly, to poach it. It uses very less oil and since the yolk is half cooked, it causes less harm to the body. Poaching an egg, without a poacher is actually quite tricky and would demand practice. Here’s how to perfectly poach an egg.
How To Poach An Egg In Boiling Water
Follow the simple steps given below to poach your eggs without a poacher:
Boil The Water
To begin with, fill a large saucepan about three quarters with water and bring the water to a boil.
Add Vinegar
When the water has just begun to boil, add a dash of white vinegar to it. White vinegar helps the egg's appearance; it acts as a catalyst for the coagulation of the egg white, causing it to turn into a perfectly poached egg. Other varieties of vinegar like balsamic, red wine vinegar, apple cider vinegar are fine too, and sometimes taste great when poaching eggs, but will possibly affect the final coloration. Taste this water to make sure the level is right. The vinegar should be barely noticeable.
When the water is bubbling, turn the stove burner to low and stir with a spoon. The temperature should be somewhere between seventy to eighty degrees centigrade for the egg to poach well. Never add the egg on boiling water.
Break Eggs
Break the eggs, one at a time into a small bowl, big enough to hold only one egg at a time. You could also break the egg into the cup of a soup ladle. The fresher the egg the better the result it will yield.
Add Eggs Into Water
After the water is slightly cooler, gently lower the bowl or ladle into the water. Be careful not to pour it from too much height or it would spread all over the water and will not come rounded like it should. Remove the egg and transfer it on to the breakfast bowl or plate. Repeat with the other eggs, making sure you add only one at a time.
Some Tips
  •  Instead of putting the eggs one by one, you can poach multiple eggs at once. However, if you want to poach multiple eggs at once, do not stir the boiling water with a spoon. Place the first bowl with its side just breaking the surface of the water. With a gentle quick motion, dump the egg into the water. Quickly repeat this step with the other eggs, adding them at 10-15 second intervals. Leave plenty of space for the eggs in the saucepan. Depending on the size of the pan, two or three eggs at a time is about right. Remove each egg in succession after they have cooked for three minutes each.
  • You can poach eggs ahead of time, undercooking them slightly. Then chill them in ice water and reheat later to finish cooking. 

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