Poach Eggs – How it Works

Eggs can be processed in many ways: Whether hard-boiled, scrambled, or poached – every variation can score points in terms of taste. Many wrongly do not dare to try the poached egg. We will show you how this variant works.

This is what you need for a poached egg

A fresh and chilled egg is a must for a poached egg. The best way to do this is to use an egg from an organic farm.

• Make sure the egg is really fresh. Poaching doesn’t work quite as well with older eggs.
• You will also need A pot that you fill with water about hand-breadth, vinegar, salt, and a cup.

The preparation of poached eggs

If you have all the ingredients ready, you can start.

• Heat the water. However, it must not boil but should be just before simmering. If you want to make it easier on yourself, bring the water to a boil and then turn the heat down again so it cools down a bit.
• In a mug, crack the egg you want to poach. Make sure the yolk stays whole.
• Now add a dash of vinegar to the water and add a pinch of salt.
• Using a wooden spoon, stir the water very quickly to create a whirlpool.
• Now you have to be quick: slide the egg out of the cup into the middle of the strudel.
• Maybe the egg still looks a little frayed. If that bothers you, use 2 tablespoons to gently squeeze the egg into the saucepan.
• After two to four minutes your poached egg will be ready and you can remove it from the pot and either enjoy it immediately or rinse it off and eat it cold later.
• If it doesn’t work the first time, try this trick with cling film: To do this, fill the raw, beaten egg in a bag made of cling film and close it with string. After eight minutes in boiling water, the poached egg is ready.