The poached egg is a shell-brewed egg. It seems
complex and intricate, but at the same time very exquisite. As well as
many French dishes, it attracts the eye. Welded
The protein that forms the sac retains a tender yolk.
Feeling his creamy structure on the tongue, you will want to eat this dish
again and again.
History of the origin of poached eggs
This product has a lot of protein, and because of the nature of the preparation,
retains more useful properties, compared with the usual
recipes. It can be prepared at home,
Diversify breakfast or use it as a snack
History of origin
Egg poached appeared in the XIV century in France. They loved
enjoying the elite. There was no noble lady or eminent chevalier,
who did not know this taste. The recipe fell into the book on cooking
An interesting name for
French
sounds like oeufs pochés
(of pos). At the verbatim
translation turns out
«Egg, scalded
boiling water. " Also,
there is a word
pochette (plow),
meaning "pouch".
It can not be said strictly,
which expression
served as the basis for its name. Both are close to the point. One
displays the technology, the second - the appearance.
So the term "poached" entered the cookery. It serves to denote
a way of preparation of gentle dishes. The process is similar to quenching,
which is aimed at softening rough fabrics. A technology
"Poached" is intended for products that initially have
fragile structure.
For aesthetics in the Russian-speaking culinary books is used
the French word "poached". But initially, this dish came to us
as "bags". A funny and insipid word quickly transformed
and it became "in the bag". Perhaps the adaptation of the name led to
intensive distribution of poached eggs on the territory of Russia.
Necessary ingredients
You will need:
eggs of chicken - no more than 5 pcs. Necessarily fresh, not
older than 3 days;
water - 2 liters;
How to cook a poached egg
vinegar - 1 tsp. It is better to use grape, but it will do
and dining room;
salt - 1 tsp
Step-by-step instruction
cooking
There are several recipes for how to cook an egg poached. Next we
consider the classical and with the use of food film.
Classical
It may seem complicated and ornate. But following the recipe, you
it is easy to remember the algorithm for preparing poached eggs.
Pour a saucepan of water on the fire. Add the vinegar and
salt. Wash the eggs. Smash one into a cup, trying not to
damage the yolk. Wait until the water temperature in
The pan will rise to 97 ° C. Measure it with a special
thermometer, or wait for the appearance of the first pair and bubbles on the bottom
pots.
Adjust the heat so that there is no boiling. Otherwise
protein will instantly fold, forming white
rags. Take a whisk or a tablespoon and
stir the water in a circle. Should be formed funnel.
Gently pour the egg from the cup into a saucepan.
Also
do with
the rest
one by one. Not
overdo it with
quantity. They are not
must adhere to each other
friend. Time
preparations can
vary from 3 to 6
minutes. In the process of cooking
It's worth watching
the degree of readiness of the eggs. Catch one with a noisy or a dining room
spoon.
Slightly press it with your finger and assess the hardness
squirrel. Not ready - put back. Catch the eggs and
dry them with a paper towel. Ideal
the result is a smooth ball without rags. But if this did not succeed
avoid, then simply cut the excess.
With the use of food film
This method is suitable for beginners, but they do not disdain even
professionals. It is light and reliable. But do not forget about
fusibility of the material and be careful.
Pour a saucepan of water on the fire. Put
food film on the plate and level it. Thin
grease the surface with olive oil. Smash in
middle egg. Then tie it to make a bag.
Tighten the end with a thread.
Tie it to a wooden spoon. Its size should
be larger than the diameter of the pan. Using a spoon you
avoid contact of the walls and the bottom with the film. When water
will be hot enough (up to 97 ° C), turn off the fire and lower it into it
bag. Hold for 2-4 minutes.
A ready poached egg is served on toast. For a more attractive
the kind of it is cut to make a bright yolk stack on the bread. To a dish, you can
add salad leaves, fried bacon, ham and favorite sauce.
source: https://my-france.club/kuhnja/jajco-pashot.html 
