Poached eggs sprinkled with matcha, salt, served on sourdough bread.

In modern parlance, the term "poached egg" is also applied to a different method of preparation, where the egg is suspended in steam.

In India, the term "poached egg" often refers to a fried egg.

Preparation

The egg is cracked into a pan of simmering water and simmered until the egg white has mostly congealed, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.^[1]

Fresh eggs will yield the best results.^[2] Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk.

To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce said dispersion. Special pans, with small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.^[3]

Dishes with poached eggs

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.^[4]

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

See also

• List of egg dishes

References

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