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Jamie Oliver demonstrates three reliable methods for making perfect poached eggs every time. This guide covers a basic technique for very fresh eggs, a swirl method for less fresh eggs, and a foolproof cling film method that's great for cooking in batches or adding extra flavor.
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Bring water to a gentle simmer (no large bubbles). → Method 1 (Fresh Eggs): Gently slide a fresh egg from a bowl into the water. → Method 2 (Older Eggs): Create a whirlpool in the water and drop the egg into the center. → Method 3 (Foolproof): Crack the egg into an oiled cling film parcel, tie it, and drop it in the water. → Poach all methods for about 3 minutes for a runny yolk, then remove with a slotted spoon and season.
Bring water to a gentle simmer (no large bubbles). → Method 1 (Fresh Eggs): Gently slide a fresh egg from a bowl into the water. → Method 2 (Older Eggs): Create a whirlpool in the water and drop the egg into the center. → Method 3 (Foolproof): Crack the egg into an oiled cling film parcel, tie it, and drop it in the water. → Poach all methods for about 3 minutes for a runny yolk, then remove with a slotted spoon and season.
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The single most important factor for a great poached egg is using the freshest eggs possible. When shopping, try to get the eggs from the back of the shelf as they are often the newest stock.
Poaching means cooking gently. A rolling boil will shred the egg white. Aim for a temperature just below boiling.
Cracking the egg into a small bowl first before putting it in the water gives you more control and helps maintain the egg's shape.
The cling film method is excellent for cooking many eggs at once and for infusing them with flavors like herbs, spices, or truffle oil.
Jamie advises against adding vinegar to the water, as while it helps set the egg, it can impart an undesirable vinegary taste.
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