Eggs are one of the most versatile foods and there is no shortage of ways to cook them up. Not only are they used in countless sweet and savoury recipes, they also stand alone as a well loved breakfast choice.
While frying and boiling are straightforward cooking methods, one that many have trouble with is the elusive poached egg. It can be tricky, as a good poached egg is down to a number of factors including cooking timing, water temperature and even kitchen utensils play a role.
Luckily, a talented food blogger named Sarah has taken to social media to explain the science behind cooking a “perfectly” poached egg. The viral clip which has racked up over 48,000 views sees Sarah use a metal ladle to help shape her poached eggs, the Mirror reports.
She begins by explaining the makeup of a typical egg – the yolk, the outer thick albumen (the white) and the outer thick albumen – a clear runny liquid that sits next to the shell.
Sarah removes the thin albumen by pouring the raw egg into a sieve to eliminate “flyaway” strands of egg. The excess liquid falls through leaving the remainder of the egg behind.
Next, she lightly oils a metal ladle before adding four cups of water – stressing that it’s “important” to add this exact amount – and one tablespoon of vinegar to a pan and bringing it to boil.
Once the water starts bubbling away, turn down to a low heat and then gently lower the egg into the water using the ladle. Then simply remove the spoon to let the egg cook in the water.
And voila! A perfectly round poached egg! Sarah, who shared her videos on her profile @half_batch_baking was quickly inundated with comments.
One wrote: “Just tried poaching an egg for the first time bc of this and it came out perfect thank u!” A second said: “I like to think that I’m a pretty good home cook but some basic stuff like poaching eggs has always been challenging for me. ty for this!”
A third simply stated: “That strain tip is elite!” It comes after Irish food bloggers the GastroGays, who won Ireland’s ‘best food blog’ award explained how to cook a perfect fried egg.
They said: “A fried egg shouldn’t be rubbery, over crispy, a jelly-like white or chalky yolk, so here’s how we do it. Put a frying pan on a medium-high heat with a tsp of butter (or oil) in it.
“Wait until the butter is bubbling to crack in your egg, keeping the heat at the same temperature but you don’t want the egg to ‘spit’ too much.
“Then, when the egg has cooked for a minute on the direct heat, sprinkle some coarse sea salt over the top (we like to salt the egg at this point) and then bring the heat down to low and clamp on a lid for another minute or so.
“The residual heat will almost steam the top of the egg to ensure there’s no undercooked white but that the yolk is still golden, runny and delicious. This works every single time!”
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