Basic Professional French Cooking

Oeufs Poches

Procedure

  1. -Bring water to a boil and add 50 ml of vinegar per liter. This will help set the white. Never salt the poaching liquid, as the salt is an acid which would break up the white, not set it.

  2. -Lower the temperature to 180 F for poaching.

  3. -Break an egg into a ramekin. Check the quality and make sure the yolk is intact.

  4. -Carefully add the eggs to the water. Cook for about 3 minutes. The whites should be firm while the yolks remain liquid and covered with a thin film.

  5. -When the eggs are cooked, remove to a basin of cold water to stop the cooking and remove the vinegar taste.

  6. -Place on paper towel and trim. To serve, reheat quickly in hot salted water and serve.

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Poached Eggs