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Recipe for Poached Eggs

The original recipe for cooking poached eggs"Eggs-poached" is one of the popular French recipes. To achieve such an elegant result, very fresh eggs are needed. Perhaps, this is the most important condition for successful preparation. I took eggs, you can say "from under the chicken" - well, very fresh. Therefore, when I saw the resulting graceful oval, I jumped with joy. The French poached eggs are usually served for lunch as a hot snack in tartlets, under different sauces, they are decorated with salads, toasts, laying on a slice of ham or a delicious dried sausage. I think that you can easily prepare such a snack by following the recommendations in the recipe. The main thing - stitching lasts no more than 4 minutes. Good luck in learning French cuisine!

  • Eggs chicken 3 pcs.
  • White wine vinegar 2 tbsp. L.
  • Water 2000 ml
  • Pepper fragrant 1 g
  • Step 1 To prepare the poached eggs, you needTake a very fresh eggs, vinegar wine (you can and usual table), water, bread and greens (for serving a dish), sweet pepper, a wide saucepan or frying pan with a diameter of 20-25 cm and a height of at least 6 cm, a timer or an hourglass, calculated For 4 minutes.
  • Step 2 Pour into a wide saucepan with a diameter of 20-25 cmWater layer of 5 cm. Boil. Pour in slightly boiling water 2 tbsp. L. Vinegar (capacity of 2 liters). Vinegar helps the egg white to coagulate (curl up) around the yolk. Do not add salt! It has the opposite effect.
  • Step 3 To accelerate the coagulation of the protein and get an oval shape, before sewing, hold the egg in the shell for 8-10 seconds in slightly boiling water.
  • Step 4 Smash the egg on the edge of the sauté pan with a sharp blowBefore the formation of a crack. Wrap the eggshell and pour the egg into the water. (Quickly set the timer for 4 minutes!) If the protein does not tightly surround the yolk, carefully twist the water near the egg with a spoon.
  • Step 5 Within 4 minutes, twist the egg white in water, which will float in a circle. I shaved one egg.
  • Step 6 Yolk condition can be felt whenStirring. After the allotted time, get the egg in a bowl with cold water to stop the process of sewing. The excess edge of the protein is cut off to get a beautiful oval.
  • Step 7 If you do not serve eggs immediately,Should cover the bowl with eggs in water and put in the refrigerator. Keep in this form they can be 2-3 days. Before serving, put the eggs in very hot salted water so that they warm up. Then get a noisy, dry.
  • Step 8 Serve with toast with ham, cheese, sausage, to salads. Egg sprinkle with ground sweet pepper.
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