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Learn the meaning of poached as a verb and an adjective, with examples of how to use it in different contexts. Poached can mean to cook something gently in liquid, to catch or take animals or ideas illegally or unfairly, or to persuade someone to change jobs.
Learn the two meanings of the verb poach: to cook in simmering liquid or to hunt or fish illegally. See synonyms, examples, etymology, and related phrases of poach.
- Overview
- Using a Pan to Poach Eggs
- Using an Individual Egg Poacher
- Using a Silicon Egg Poacher Cup
- Making Poached Eggs in Advance
- If the Yolk Breaks in the Water
Poaching eggs is a healthy way to prepare eggs, since you don't need butter or oil to cook with. Poached eggs can be eaten as they are, on salads or bread or made into eggs Benedict. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny opaque oval of egg white that sits evenly around the egg. While you may feel a little intimidated at the thought of creating such perfection, it's actually very straightforward, even without the use of a poacher. Follow these instructions to produce a poached egg able to impress any breakfast or brunch guest you're serving!
Eggs (as many as you wish to serve)
Get everything ready before you start cooking poached eggs.
Timing is everything when it comes to good poached eggs.
All the different parts of the meal, such as toast, meats and hash browns, should be finished at the same time.
If cooking for a few people, it may be necessary to keep the other parts of the meal warm in the oven, a sunny window or a container on top of a pan of hot water. This is fine, but always do the eggs last. You will be amazed at how quickly three minutes goes by. While you are messing around pouring your juice, the perfectly poached egg becomes a hard-boiled egg in the blink of an eye.
Select a suitable pan for poaching.
The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the
into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (0.4 US gal) (2 3/4 pints) of water, or 10cm (4") depth of water.
Fill the pan about two-thirds or a bit more with water and bring to a gentle boil.
Milk can be used in place of water if you're seeking a richer taste.
If you'd like to help the eggs to set, add 5-10ml (1-2 teaspoons) of white vinegar to the water.
Use the steps outlined in the previous method.
However, when it comes to adding the egg, add the egg poacher first. It should have a hook that sits on the edge of the pan; simply hook this into place prior to sliding in the egg.
Add the egg straight into the egg poacher.
Cook as outlined above, then pull out the whole egg poacher.
If you have access to a good kitchen store, consider purchasing a small silicon egg poacher cup or a set of silicon egg poachers (a set often comes with a pan with a clear lid).
This is a fairly inexpensive option and they're very easy to use.
Float the cup in the pan.
Bring to simmer and break the eggs into the cups.
Simmer with a covered pan for 8 minutes (at sea level).
Use a butter knife to separate the poached egg at edge of cup and invert the cup over toast.
In spite of what was said about serving immediately, as noted by Julia Child and other chefs like Michael Romano, it is possible to make poached eggs in advance for the busy cook with a crowd to feed.
Make the poached eggs as outlined above.
Simply plunge the poached eggs into plain icy water to chill.
Place in the refrigerator and leave until it's time to serve - they keep well for up to a day in the refrigerator.
Drop them into a pan of simmering, salted water for 20-30 seconds (and no more than one minute) and they're ready to serve immediately.
Do not cook them any further than this. Use the serving suggestions above.
If the yolk breaks in the water, do not panic.
Simply use a slotted spoon and gently mix the water from the edges of the pan to obtain a round shape. Serve as informed above.
If the careful mixing doesn't work and the shape is not respectable, scoop out the egg (when cooked) with a slotted spoon.
Serve onto a piece of crisp garlic bread or French bread. Add seasoning and vegetables to the egg and any sauce of your choice (preferably Hollandaise, mayonnaise or Thousand Islands). This will cover up the broken yolk.
Leftovers such as pasta, kebabs, lobster, ox tongue, meringue, rolls and soup can be used as side dishes to divert the guest's attention.
Note: This save method is preferable for one egg. More eggs could be hidden between toast or inside another dish.
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- Egg Basics
POACH翻译：烹飪, 燉，水煮（魚、荷包蛋等）, 拿走, （侵入他人地界）偷獵，偷捕;盜獵, 以不當手段獲取，竊用（想法等）, 挖走（人員）。. 了解更多。.
Learn how to make perfect juicy poached chicken breasts or thighs with this easy recipe. Poached chicken is tender, soft, and flavorful, and can be used in salads, sandwiches, soups, and more.
- Dinner
- 1 min
- 140
poach (somebody/something) Several of our employees have been poached by a rival firm. She accused him of poaching her ideas. I hope I'm not poaching on your territory (= doing something that is actually your responsibility) .
Oct 30, 2020 · Poaching is one of the so-called “ moist heat ” methods of cooking, along with boiling and simmering. Of the three, poaching uses the lowest heat, boiling the hottest, and simmering somewhere in between.
