Are Poached Eggs Healthier Than Fried Eggs With Cooking Spray

Egg cooked in relatively low-heat water

Poached egg
A poached egg served with asparagus
Main ingredients	Eggs
Cookbook: Poached egg Media: Poached egg

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), every bit opposed to simmering or boiling. This method of grooming can yield more delicately cooked eggs than cooking at higher temperatures such as with humid water.

Grooming [edit]

An egg being slowly poured into a ring mould in a pot of simmering water

The egg is cracked into a cup or bowl of whatever size, and then gently slid into a pan of water at approximately 75° C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is deemed rubber for consumption.^[1]

Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.

Whatsoever given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can exist strained beforehand to remove the thinner component of the egg white.^[two] A small amount of vinegar may also exist added to the water, as its acidic qualities accelerate the poaching process.^[three] Stirring the water vigorously to create a vortex may as well reduce dispersion.^[4]

The age of the eggs affects the cooking process. The whites of freshly-laid eggs are less likely to disperse. With less fresh eggs, the whites are more probable to disperse, so acidulating the water will aid in preventing excessive egg white dispersement.

Steamed [edit]

The term "poaching" is oftentimes used for this cooking method but it is actually wrong, every bit this method is closer to "coddling".

The egg is placed in a cup and suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner hat, with holes containing several round cups that each hold one egg, and an additional lid over the top. To melt the eggs, the pan is filled with water and brought to a simmer, or a gentle eddy. The outer lid holds in the steam, ensuring that the estrus surrounds the egg completely. The cups are often buttered so that the cooked eggs may be removed hands.

The resulting steamed eggs are like to coddled eggs, although steamed eggs are oftentimes cooked longer, and hence tend to be firmer in texture. Eggs prepared this way are ofttimes served on buttered toast.

Steamed eggs are often fabricated in a home environment in identify of poached eggs, as it is easier to obtain consistent results with this culling method. Notwithstanding, poached eggs remain the preference of professional person kitchens as it is easier to cook larger quantities, and no additional equipment or appliance is needed to do so.

Dishes with poached eggs [edit]

A runny poached egg on staff of life, cut in half

Poached eggs are used in the traditional American breakfast dish Eggs Benedict, and similar dishes such every bit Eggs Florentine and Eggs Mornay.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such every bit Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.^[5]

A garnished poached egg in broth

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or merely caldo de huevo ("egg soup").

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy, poached eggs are typically seasoned with grated parmigiano reggiano and butter or olive oil.

In Portugal, poached eggs are known as ovos escalfados and are typically done with boiled peas and chouriço.

In Korean cuisine, poached eggs are known as suran ( 수란 ) and are topped with a variety of garnishes such as chili threads, rock tripe threads, and scallion threads.

The Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.

In Bulgaria, poached eggs are served on a bed of yogurt and oftentimes sirene, topped with butter and paprika. The dish is chosen Panagyurishte-fashion eggs (sometimes "eggs Panagyurian" depending on the translation), and is like to the Turkish çılbır.

In Republic of india, fried eggs are most commonly called "poached". They are sometimes also known every bit bullseyes, a reference to "bullseye" targets, or "half-eddy" in Southern India, indicating that they are partly cooked. These eggs are "poached" in proper name but and and then do non share the same preparation method equally poached eggs in other countries.

In Indonesia, poached eggs are a common addition to instant noodle dishes. Eggs are boiled together with the instant noodles, and afterwards cooking, they are mixed with the seasoning from the instant noodle packet.

References [edit]

^ "Runny eggs declared 'safety to eat'".
^ "How to Poach Eggs, the Foolproof Method (Really!)".
^ "everybody likes sandwiches: how to make the perfect poached egg". Retrieved 2009-08-02 .
^ "how to poach an egg, smitten kitchen-style". smitten kitchen. Retrieved 2009-08-02 .
^ John D. Folse, The Encyclopedia of Cajun & Creole Cuisine, Chef John Folse & Company Publishing, December 2004, ISBN 0-9704457-1-7