Poached Egg, Kartoniert / Broschiert

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. In modern parlance, the term "poached egg" is also applied to a different method of preparation using an "egg poacher", where the egg is suspended in steam, rather than being poached in water. The egg is cracked into a small bowl, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining. Fresh eggs will yield the best results. Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk. To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce dispersion. Special pans, with several small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.