Poached eggs Durée : 3 mn 27 s

Poached eggs
Traductions : Pascale Lanux, professeure d’anglais et Joël Ouellette, assistant américain

To make poached eggs you will need eggs, a container filled with cold water to wash them, a ramekin, a stainless steel container, a saute pan filled with boiling water, coarse salt, white vinegar, a container filled with iced water to refresh the eggs (to cool down the eggs) and a skimming laddle.

After the eggs have been washed, crack them one by one in a ramekin and check their freshness. Pour them delicately (gently), be careful not to break the yolks.
At this point pour in the white vinegar, cover them with a cling film, and keep in the refrigerator for at least 15 minutes.
When the water reaches boiling point, add coarse salt, remove the eggs from the refrigerator, pour them gently into the water.

Don’t touch anything. When the water starts boiling again, lower the heat, skim the surface, and let simmer for about 3 to 4 minutes.

Check the cooking, the white is completely coagulated and the yolk is soft.
Cool them down in iced water to stop cooking ; to get a better shape egg, you can trim the extra white.
Place on a kitchen paper ; the egg is perfectly poached.

Poached eggs
Utensils and ingredients for 8 servings. P Lanux
Dossier sur les œufs et les ovoproduits
JP Cazaly