So how to cook poached eggs without rotting? Is there any good way? Today, I also share with you several good ways to cook poached eggs.
The first poached eggs made by this method are round, full, smooth and beautiful, but they need to be cooked one by one, which requires some patience. With the help of a spoon, the eggs are cooked in a boiling pot until they are shaped, and then cooked in hot water. The specific approach is as follows.
—— First, boil the water in the pot, put the spoon on the water surface, and heat the bottom of the spoon. Then, pour a little oil into the spoon, shake the spoon, let the oil moisten the periphery of the spoon first (so that the eggs can be demoulded after they are set), then put the spoon on the water surface, cover the lid (to accelerate the solidification of the eggs), and wait for the eggs in the spoon to solidify. Shake the spoon, and when the yolk no longer flows. And shake the spoon to make the egg white cover the egg yolk, and cook for about one minute. When the egg liquid is completely solidified and the egg yolk is wrapped in the egg white, take the egg out of the spoon and cook for another three minutes after entering the water. A beautiful, round and smooth poached egg is ready, and the taste is just right.
The second method can make multiple poached eggs at a time, all of which are full and smooth, and taste good without scattering flowers, saving time and effort, but the appearance is not as round as the first method, and the shape is somewhat irregular. This is the old traditional practice, like the poached eggs made by my mother when I was a child. The specific methods are as follows.
—— Put four eggs in a big bowl in turn, without stirring. Bring the pot to boil, without boiling, until dense bubbles appear at the bottom of the pot. At this time, stir the water in the pot in one direction with a spoon, so that the water turns around (this will make the poured eggs turn around and not easily stick to the bottom of the pot). Turn on the minimum fire, pour the eggs along the side of the pot, cover the pot and stew for two minutes, and let the eggs solidify. After two minutes, the eggs solidify and take shape.
The third method can also make multiple poached eggs at a time, and the shapes are all round and beautiful, saving time and effort. Brush a layer of cooking oil evenly in the bowl (anti-sticking, and the eggs will be demoulded after steaming), then beat in the eggs and cook the bowl in a steamer. The specific method is as follows.
-Brush a layer of cooking oil into the small bowl, beat the eggs into the bowl without stirring, boil the water in the pot, put the small bowl of eggs in a steamer and steam for ten minutes. When the time comes, take out the small bowl and carefully scoop out the steamed eggs with a small spoon and put them on a plate.
Therefore, there are three ways to cook poached eggs without scattering flowers. You can eat the boiled poached eggs directly, or you can improve their dull taste and process them slightly to make them more delicious and appetizing.
(1) Simply make a sauce, which can improve the taste instantly. Add two teaspoons of light soy sauce, one teaspoon of rice vinegar and a little sesame oil to the bowl and mix well. If you like spicy food, add some Chili oil, and then pour it on the poached eggs.
(2) Sweet and sour poached eggs: This is also a popular practice. First, mix the bowl juice (two spoonfuls of tomato sauce, one spoonful of light soy sauce, two spoonfuls of rice vinegar, one spoonful of sugar, and a little water), then fry the poached eggs slightly on both sides in the pot, and fry the burnt shells to make it taste better and more fragrant. At this time, pour the bowl juice, cook it and serve it out.