How to cook a poached egg: 5 photo recipes in water, bag, oven, microwave

The classic way to cook poached eggs in water in a saucepan - photo recipe

Chicken eggs can be prepared in any way: fried, boiled. But the healthiest and fastest to prepare is the poached egg. The product must be fresh. The recipe below describes in detail and shows how to prepare the dish, following the classics.

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Cooking time: 7 minutes

Quantity: 2 servings

What is a poached egg

This dish came to us from France. The dish consists of boiled eggs without shells. Thanks to a special technique in which only the white hardens, the consistency of the yolk becomes creamy. The dish is usually served for breakfast and dinner, and is also suitable for a snack. This dish can be made only by following a certain cooking technology.

What to serve with

This culinary masterpiece can be served as an appetizer or used as a base for numerous holiday and everyday dishes. Breakfast with a poached egg will look very appetizing: you can make a variety of sandwiches, meat and vegetable sandwiches with it. Many chefs use it to garnish salads, toast and soups, such as the one in the photo below.

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Dishes with poached eggs

This culinary delight can serve as an independent dish or be a component of other delicious creations. One of them is the Benedict delicacy - an appetizer with salmon and special hollandaise sauce. Another famous culinary creation is the Italian appetizer poached with spicy sauce and the Burgundy version - using beef broth and red wine.

Poached egg in a bag or film - step-by-step recipe with photos

Another successful way to prepare poached eggs is in a film or bag. Quite a simple and affordable option. With minimal effort and ingredients, it's simply any busy woman's favorite combination. And eggs prepared in this way turn out very tasty and rich. Don’t forget about the benefits of the dish - it’s full of vitamins, proteins and fats, which are so necessary for the normal functioning of the human body.

Ingredients:

Chicken eggs – 2 pcs.;
Vegetable oil – 2-3 drops;
Salt - to taste.

What to do:

We prepare the products and tools necessary for the work. We take a plastic bag and put it inside a deep bowl.
Pour a couple of drops of oil inside and spread it. Carefully break the egg there. Lightly add salt.
We tie the bag. Boil water in a saucepan and then turn it off.
Place the bag in water.
To avoid holding it in your hands, you can attach it to a skewer or fork. Keep the bag in hot water for about 5 minutes. You can do less, it all depends on taste preferences.
When the whites have curled, take out the bag, cut it and carefully place the contents on a plate. A sprig of greenery will be an excellent decoration for the prepared dish.

Simple recipes with poached eggs from famous chefs

Now that the secrets of preparing poached eggs and methods for boiling them have been discussed, you can try to master several options for serving it. As mentioned above, eggs are paired with toast or croutons, vegetables, bacon, cheese or ham. Each time, using a poached egg as a basis, you can diversify the menu with a unique ensemble of different ingredients .

British chef Jamie Oliver shared the secrets of preparing first-class, tender eggs in his video. He offers three variations with eggs and describes the process in detail.

Video: triple master class on cooking poached eggs from Jamie Oliver

The famous culinary specialist and presenter Yulia Vysotskaya suggests, for example, serving crispy toast with a poached egg and sauce.

Video: croutons with poached eggs and butter sauce from Yulia Vysotskaya

The no less famous chef Hector Jimenez-Bravo gives a variation of eggs Benedict as a recipe for his favorite breakfast, but, strictly speaking, there is no poached egg here, a fresh egg is simply baked in the oven.

How to cook a poached egg in the oven

Poached eggs cooked in the oven are called cocotte. And all because they are baked in special ceramic molds - cocotte makers. Here you can rely on your own imagination. You can bake it just like that, or you can add ham, tomatoes and herbs. This interesting dish will be an ideal breakfast and also suitable for a light dinner.

Ingredients:

Chicken eggs – 2 pcs.;
Cream – 80 ml;
Salt, black pepper - to taste;
Hard cheese – 30 g;
Ham – 80 g;
Green onions.

Cooking method:

We collect the necessary products and put them on the table.
Grate hard cheese on a fine grater. Cut the ham into small cubes. Finely chop the onion.
Grease the heat-resistant form and lid with vegetable oil. Place ham cubes and 1 tbsp on the bottom. l. grated cheese. Pour cream on top.
Pepper to taste. First break one egg into a separate cup.
Then carefully pour it into the center of the cocotte maker. We repeat the procedure again. Sprinkle the remaining cheese and herbs on top.
Cover with a lid and place the pan on a baking sheet. Pour boiling water onto a baking sheet up to half the height of the pan. Bake in the oven for 9 minutes at 190 degrees. Then open the lid and continue baking for another 3-5 minutes.
As soon as the protein begins to thicken and turn white, the dish is ready. So baking time may vary. It is especially tasty to eat this snack by dipping the bread into the runny yolk. Bon appetit!

Methods for preparing poached eggs

The name of the French dish “poached eggs” comes from the word “poche”, translated as “pocket”. And all because the French cooked this product in special parchment pockets, greased with oil. There are several ways to cook a poached egg. Some of them are really successful, and we will share them with you. Others, such as cooking the product in parchment, will not give the ideal shape of the protein or require great care, such as creating a funnel from water in a saucepan.

Method number 1: remove old protein

The secret of a successful result is that only fresh product is suitable for poached eggs. What to do if you don't have your own chicken coop? You can use a little trick: before poaching eggs, you need to remove the “old” protein, which will form white flakes that we don’t need. This is very simple to do: take a fine sieve, place it in a deep plate and break an egg into it. All the “old” and liquid protein will drain into the plate, and only that part of the product will remain in the sieve, which will provide you with an impeccable result.

The cooking instructions are as follows:

Place a large pot of clean water on the stove and let it boil.
Add salt to the water.
When the first bubbles begin to appear, we reduce the power, we need a smooth surface of the water.
Carefully pour the egg from the sieve into the water, it will sink to the bottom, then gradually begin to turn white and rise up.
Boil poached eggs for about 4 minutes.
Remove it with a slotted spoon and press lightly with your finger. It should be soft like mozzarella cheese.

This poached egg recipe ensures perfect results every time. You can use another little trick by placing a plate on the bottom of the pan, as in the photo. Now our superingredient can be added to pasta or placed on top of toast with bacon, getting a “bourgeois” breakfast.

Method number 2: add vinegar

It is believed that vinegar helps the protein fold and the product acquires its standard shape. Some chefs actually use this trick, but the important thing here is not to spoil the taste of the dish with acid; just a few drops are enough. The recipe for poached eggs with vinegar looks like this:

Let the water in the saucepan boil.
Break the egg into a cup without damaging the yolk.
Pour salt into boiling water and add a little vinegar.
Place the egg in the water and cook for 4 minutes.

To achieve an even better result, you can use a whisk to make a funnel in a saucepan of water and pour the egg exactly into the center of this funnel.

Method number 3: with cling film

This is a modernization of the most ancient method of cooking in parchment, but instead of paper, cling film is used, and you can replace it with ordinary cellophane. We will tell you how to cook poached eggs in film. The step-by-step diagram of the preparation process is as follows:

Take a cup and cover its bottom with film or cellophane. It will be easier to handle the film and the shape will be more rounded.
Brush the film with olive oil and beat in the egg.
Lift the film by the ends and roll them up to form a pouch.
Now we place this bag in boiling water for 3-4 minutes.
All that remains is to cut off the film after the cooking time has expired.

You can also purchase special kitchen devices that make poaching eggs more convenient. They look like plastic containers in which the egg is placed in water. But the methods described above will allow you to cook a poached egg perfectly the first time.

In the microwave

A popular egg dish is prepared in the microwave by analogy with the classic recipe. But the water is heated in the stove itself, and not boiled on the stove. This method is considered the fastest.

The amount of salt indicated in the recipe can be slightly reduced. It all depends on personal taste preferences.

Ingredients:

Chicken egg – 1 pc.;
Cold water – 150 ml;
Salt – 0.5 tsp;
Vinegar – 0.5 tsp.

Step by step instructions:

Take the egg and carefully break it into a bowl. Pour cold water into a convenient container (not plastic or metal).
The water in the container should be approximately 2 cm below the rim. Salt.
Add vinegar and mix lightly. Carefully pour the egg directly into the water.
Place the container in the microwave for 3 minutes. Then we take out the bowl and remove the poached egg with a slotted spoon onto a plate.
Serve with fresh vegetables, herbs and any other products desired.

In the package

• Time: 10 minutes. • Number of servings: 1 person. • Calorie content of the dish: 143 kcal (per 100 g). • Purpose: snack. • Cuisine: French. • Difficulty: easy.

The recipe for poached eggs in a bag is simpler than the classic version. How to prepare food in this way? You need to put the required component in the bag, add salt and wait for it to be ready. An important point - be sure to make sure that the polyethylene used can withstand high temperatures. The shape of the creation welded using this method is round, but slightly different from the traditional version.

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Ingredients:

egg – 1 pc.;
salt – 0.3 tsp;
olive oil – 1 tsp.

Cooking method:

Prepare cling film. Coat it on one side with oil.
Place the film on top of a deep cup, oil side up.
Break the main product there and add salt.
Lift the edges of the film and secure them tightly with thread.
Place the bag in hot water.
Boil for 4-5 minutes.

Omelet with vegetables and cheese

If fried food seems too harmful to you, we offer a recipe in the oven. To begin, beat the eggs and cream in a bowl until smooth without foam, you can add a teaspoon of olive oil. Then chop vegetables to taste, such as cherry tomatoes, peppers, broccoli, onions and garlic. Fry the mixture in a frying pan until rich in color. You should add the tomatoes last to prevent them from becoming mushy.

While you are preparing the vegetables, turn the oven or grill to the highest temperature possible. Then mix the omelette mixture with vegetables and place in the oven for 5 minutes. This time is enough for the center to stop being liquid. Place the omelette on a plate and sprinkle with grated cheese.

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What does poached mean?

Article on the topic
Poached, orsini and other unusual ways of preparing eggs The French call this dish oeufs pochés (of poche), which means “eggs scalded with boiling water.” This name is often associated with the word pochette (pouch) - pouch. The first name is closer to the point - these eggs are really dipped into boiling water for a short time. But only without the shell.

William Pokhlebkin describes a similar technique; he calls it sewing. During this procedure, eggs are introduced into the soup in such a way that the egg remains intact; it floats in the soup without curdling.

In the Russian culinary tradition, such eggs are also mentioned, but they are called boiled scrambled eggs.

Hard boiled eggs

If you are a fan of traditional cooking methods, then this recipe is for you. Bring the water in a saucepan to a boil, then carefully place the eggs in their shells for 10-12 minutes. Once cooked, they can be eaten in several variations: cut in half and sprinkle with pepper, add to a salad, or cut into slices and make a sandwich with any ingredients you like, for example, cheese, vegetables, salmon.

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How and with what to serve a poached egg

A dish with a poached egg will become satisfying if, in addition to chopped fresh vegetables and herbs, you put a circle of sausage or fried meat on the plate. This hot appetizer is served in portions, so you need to think about how to decorate it in advance.

The French fry breaded poached eggs. It replaces bread, which, in combination with an egg product, also perfectly satisfies hunger.

Ready poached eggs are sprinkled with flour, dipped in raw white and rolled in breading mixed with salt, ground black pepper and chopped garlic. All ingredients are added to taste. After this, the appetizer is fried on both sides in a frying pan in vegetable oil. The finished breaded poached egg is decorated with parsley leaves.

Americans who love hamburgers and sandwiches have come up with their own dish called “Eggs Benedict.” Place bacon or a slice of ham and a poached egg topped with hollandaise sauce between two layers of bun. It is made with melted butter, lemon juice and balsamic vinegar. It can be replaced with mayonnaise.

Nowadays, eggs benedict is cooked with salmon, tomatoes and herbs. Chefs offer their own variations to modernize a long-known dish.