French cuisine has given us a myriad of gourmet recipes, including the quirky eggs we will talk about today. The dish oeufs pochés (eggs scalded with boiling water), as the people of France call it, was first mentioned in a 14th century cookbook called "Le Menagier de Paris", and since then it has gained fans around the world thanks to its delicate and creamy as a result of the method of its preparation.
The recipe for poached eggs came to Russia in the 19th century - then the personal chef of Alexander I, Marie-Antoine Karem, decided to surprise the emperor with an exquisite but simple French dish, and prepared eggs for him using an unusual technology.
The essence of the preparation of this dish lies in its name - the eggs are really scalded with boiling water, but without the shell. And in order to get the desired texture and consistency, it is important to consider several subtleties when cooking. The most important rule to learn before preparing this French dish is that eggs must be fresh, no older than three days. There is a very simple and convenient way to check the freshness of this product: pour water at room temperature into an ordinary cup and lower the egg there - the fresh one will be at the bottom of the cup, the slightly stale will remain in the middle, and the rotten product will float to the surface.
In addition, it is important to observe the required temperature regime - the water should not boil, otherwise it will not be possible to achieve the required consistency. In order to reach the desired temperature, it is worth using a thermometer.
We share the recipe for the correct preparation of poached eggs:
Ingredients:
- Chicken egg 1 pc.
- Water 1 l
- Vinegar (wine or table) 1 tbsp
- Pepper
- Salt
Cooking method:
Pour water into a saucepan and boil it, then reduce the heat to a minimum - the water temperature should be about 90 degrees. Then add salt, vinegar to the saucepan and stir the water with a whisk to make it look like a whirlpool. Break the egg into a small bowl or cup and gently pour into a saucepan. Cook for about three minutes.
Take out the finished poached egg with a slotted spoon, pepper and serve. Among the most popular options for additions to the dish are hollandaise sauce and white bread croutons, avocado and lightly salted red fish (trout or salmon) (see also: 4 recipes with salmon for every day).
Photo: Getty Images
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