How to poach an egg

Poached eggs are something we eat often. I believe many people have had this experience. On birthdays or other festivals, mothers will cook a poached egg. Boiling poached eggs looks simple, but there are actually skills to making them. Sometimes when we cook poached eggs, we often separate the egg yolk and egg white, or the poached eggs are mushy and not delicious.

How to make the perfect poached egg?

The first step: use a spoon.

1. While the water is boiling, prepare a long-handled soup spoon and brush a thin layer of oil on the inside of the spoon for later use.

2. Wait until the water in the pot starts to bubble but is not yet boiling, then beat the eggs into a spoon that has been brushed with oil, and put the eggs and the spoon into the pot to cook.

3. Cook the eggs until they are slightly set and the egg white turns white, then slowly remove the spoon. After about 5 minutes, a large, tender poached egg will be ready.

The second trick: add white vinegar.

1. Boil the water in the pot first.

2. Pour 2 tablespoons of white vinegar into the water, stir with chopsticks and then add the egg.

PS: Because white vinegar can accelerate the coagulation of eggs, adding white vinegar and then beating the eggs can make the eggs take shape quickly, and the probability of being cooked and scattered is also reduced.

3. After about 5 minutes, take out the poached eggs.

Be careful when using this method. If you are making poached eggs while cooking noodles and other ingredients, you must pay attention to the order of the various ingredients and seasonings. Will the addition of vinegar affect the taste of other dishes, etc. Don't try it just because it is easier to cook poached eggs.

The third trick: use a cup.

1. First, crack the egg into a round-mouthed cup that is easier to pour out.

2. Fill the pot with an appropriate amount of water and boil the water until it is almost boiling (be careful not to let the water boil, otherwise the eggs will easily fall apart).

3. Gently pour the eggs into the boiling water. At this time, the eggs are easier to shape and less likely to fall apart.

The above three methods of cooking poached eggs not only make it less likely that the eggs will fall apart, but also make them taste better and look better. There will be no problems such as the poached eggs being cooked everywhere or the egg white being too hard. Just practice a few more times at home and you can cook delicious and good-looking poached eggs.