Poached eggs seem simple, but the poached eggs cooked by many people have a certain degree of "instability". Sometimes they are cooked into frangipani, sometimes the yolk and white are separated. Every time you make poached eggs, it's like opening a "blind box". Making a complete one depends on luck. It may be really difficult for many people to make poached eggs round and full without sprinkling too much flour, so don’t underestimate poached eggs. The simple cooking process also contains skills and attention. I want to share with you three specific ways to poach poached eggs. Friends who often have difficulty cooking poached eggs can try it to ensure that the poached eggs are complete and beautiful in the future, and they do not fall apart or soak.

The first way to cook poached eggs (remember 3 tips for this method)

Tip # 1: Don’t put the eggs too high above the water in the pot.

When cooking poached eggs, the eggs are too high above the water and cannot be placed directly into the pot. Falling eggs can have a big impact, especially if they are not too fresh. If the egg falls too fast, it will be easily washed away by the water, causing the egg white to scatter into pieces. Try to stick to the surface of the water and break the eggshell.

Tip 2: Don’t boil the eggs.

Boil the hard-boiled eggs, but remember to turn off the heat after boiling and let the boiling water calm before adding the eggs, because boiling water will also break up the eggs. In order to avoid this situation, many people will choose to put the eggs into the pot before the water boils. However, the water temperature is difficult to control, the coagulation speed will be slower, and there will be more instability factors. So it is recommended to turn off the heat and add the eggs after boiling.

Tip 3: Cook over low heat.

After the eggs are set, remember not to turn on high heat. Just turn to low heat and simmer for about 5 minutes, and the poached eggs will be fully cooked. If you like poached eggs, cook them for 3 minutes.

Specific steps:

1. Clean the eggs, find a small bowl and beat the eggs into the bowl, so that when the eggs are put into the pot, it will be easier to beat the eggs directly into the pot. Can control.

2. Add an appropriate amount of water to the pot, turn up the heat and bring the water to a boil, turn off the heat and add a spoonful of salt and stir. The addition of salt can speed up the coagulation of proteins. Slowly tilt the small bowl containing the eggs closer to the water and let the eggs slowly slide into the pot.

3. After the eggs slide into the bottom of the pot, there is no need to heat or stir. Cover the pot and simmer over low heat for 1 minute to allow the eggs to set.

4. After the eggs are beaten, stir the eggs gently with a spatula to make the poached eggs come off the bottom of the pot. Turn to low heat and simmer for 3-5 minutes.

If you have time on weekends and want to take food photos and pursue the roundness and beauty of poached eggs, you can try the following two methods of boiling poached eggs. It’s also very simple, just be familiar with the use of kitchen utensils.

The second method of cooking poached eggs

Specific steps:

1. Put an appropriate amount of water in the steamer and bring to a boil over high heat. Take a bowl, add a little water to the bowl, and crack the washed eggs into the bowl.

2. After the water in the steamer boils, put the small bowl containing the eggs into the pot, cover the pot, and steam for about 5 minutes.

After 3.5 minutes, the eggs in the bowl with the lid open have all solidified. Take the bowl out and pour out the water. Use a small silicone spatula to remove the eggs from the bottom of the bowl, and the complete and beautiful poached eggs are ready.

The third method of cooking poached eggs

Specific steps:

1. Add an appropriate amount of water to the pot and bring to a boil over high heat. Put the spoon into the water to preheat, and then brush the spoon with cooking oil. This will prevent the eggs from solidifying on the spoon and making it difficult to remove.

2. Beat in the washed eggs and blanch them with water until the egg whites solidify.

3. After the protein is coagulated, shake the spoon left and right to remove the egg from the spoon and put it into the water, then cook over low heat for two or three minutes. A poached egg as perfect as the full moon is ready.