The original recipe for egg-poached eggs "Eggs-poached" is one of the popular French recipes. To achieve such an elegant result, very fresh eggs are needed. Perhaps, this is the most important condition for successful preparation. I took eggs, you can say "from under the chicken" - well, very fresh. Therefore, when I saw the resulting graceful oval, I jumped for joy. The French poached eggs are usually served for lunch as a hot snack in tartlets, under different sauces, they are decorated with salads, toasts, laying on a slice of ham or delicious dried sausage. I think that you can easily prepare such a snack, following the recommendations in the recipe. The main thing - the sewing lasts no more than 4 minutes. Success in mastering French cuisine!
Ingredients:- Eggs chicken 3 pcs.
- White wine vinegar 2 tbsp. l.
- Water 2000 ml
- Pepper fragrant 1 g
- Step 1 To cook the poached eggs, you need to take very fresh eggs, wine vinegar (you can also ordinary table), water, bread and greens (for serving a dish), sweet pepper, a wide saucepan or frying pan with a diameter of 20-25 cm and a height of at least 6 cm, a timer or an hourglass, designed for 4 minutes.
- Step 2 Pour into a wide saucepan with a diameter of 20-25 cm water layer of 5 cm. Boil. Pour in slightly boiling water 2 tbsp. l. vinegar (a capacity of 2 liters). Vinegar helps the egg white to coagulate (curl) around the yolk. Do not add salt! It has the opposite effect.
- Step 3 To accelerate the coagulation of the protein and get an oval shape, before sewing, hold the egg in the shell for 8-10 seconds in slightly boiling water.
- Step 4 Smash the egg on the edge of the saucepan with a sharp blow until it forms a crack. Wrap the eggshell and pour the egg into the water. (Quickly set the timer for 4 minutes!) If the protein does not tightly surround the yolk, carefully twist the water near the egg with a spoon.
- Step 5 Within 4 minutes, twist the egg white in water, which will float in a circle. I shaved one egg.
- Step 6 Yolk condition can be felt when stirring. After the allotted time, get the egg in a bowl with cold water to stop the process of sewing. The excess edge of the protein is cut off to get a beautiful oval.
- Step 7 If you do not serve eggs immediately, you should cover the bowl with the eggs in the water and put in the refrigerator. Keep in this form they can be 2-3 days. Before serving, put the eggs in very hot salted water, so they warm up. Then get a noisy, dry.
- Step 8 Serve with toast with ham, cheese, sausage, to salads. Egg sprinkled with ground sweet pepper.