How to Poach an Egg
A poached egg has a cooked outer egg white, with a runny velvety yolk that spills out when the white is pierced. This type of egg is especially famous as the topping to an eggs benedict. Poached eggs are cooked by cracking the shell, then dropping the egg into boiling water for about three to four minutes. However, getting the white to cook while the yolk stays somewhat uncooked can be difficult. Here are some tips to make sure your poached egg comes out the way it should:
- Use a deep pot, as opposed to a sauté pan. This allows the egg to get more of a teardrop shape as the yolk sinks. In a shallower pan, the egg will come out flatter and look more similar to a fried egg.
- Crack the egg into a ramekin or small bowl first, then drop it in the water. This makes it easier to drop the egg into the pot in one swift motion, which is important in order for it to retain the desired shape and not break apart. This also ensures that the yolk remains intact when you crack the egg before dropping it into the pot.
- Add a few drops of vinegar to the water before adding the egg. The vinegar helps to keep the whites of the eggs firm so that they don’t disperse in the water.
Following these tips, residents can perfectly poach an egg in the spacious and well-appointed kitchen of their apartments in Mount Dora, FL. For more information on the features of the Veranda Apartment Homes, contact the leasing office today.