If you don’t yet know how to cook a poached egg and what makes it special, then you’ve deprived yourself of an incredible and very affordable pleasure. This must not continue! Hurry up to get acquainted with this miracle of French cooking.

Poached egg is one of the traditional dishes France. It is a liquid yolk wrapped in soft and delicate white.

The first mention of the dish appeared in the 14th century, when the Hundred Years' War was going on. If the name is accurately translated from French, it will sound like “eggs scalded with boiling water.” Russian cooking also has some information about a similar dish, but it is called even more prosaically - boiled scrambled eggs.

This egg can be eaten on its own or used to prepare other dishes.

Classic cooking in a saucepan with water

Cook the poached egg traditional recipe It’s not at all difficult, the main thing is to follow some nuances and everything will definitely work out.

Required Products:

  • egg;
  • spoon of vinegar;
  • liter of water.

Cooking process:

  1. We wash the egg well so that there is no dirt on it, break it into a bowl so that it does not spread and the yolk is intact.
  2. Boil the water and reduce the heat - you don't want it to boil too much. Add vinegar and swirl the water with a spoon to form a deep funnel.
  3. Carefully pour the egg into the middle and hold for about 90 seconds. After this, take out the egg and cut off the excess pieces of white. The result should be a soft yolk, completely enveloped in dense, cooked white.

In cling film

Another cooking method that is considered easier and almost always succeeds the first time. But heated film along with food is not the best best combination, so it is still preferable to use the classic option.

Required ingredients:

  • egg;
  • spoon of vegetable oil;
  • liter of water.

Cooking process:

  1. Take a suitable piece of cling film and coat it vegetable oil, so that the egg does not stick.
  2. Carefully pour in the contents of the egg so that it does not spread, and tie the bag.
  3. Bring the water to a light boil, turn the heat to low and lower the prepared bag there for literally 1-2 minutes.

Express method for microwave oven

With the advent of various appliances, cooking has become much easier, so it should not be surprising that you can poach an egg in the microwave. Moreover, this option is one of the fastest.

Required Products:

  • about 200 milliliters of water;
  • one egg;
  • salt to your taste.

Cooking process:

  1. Take any small container that is microwave safe. It would be good if it was a special plowing machine. Carefully break the egg into it - it should retain its shape.
  2. Now comes the hard part. You need to carefully pour water into the container so that it completely covers the contents, but does not spoil the protein in any way. If you inject too much liquid, it will turn into rags. And it is very important not to pour too much, otherwise the cooking process will slow down significantly.
  3. At this stage, you can add a little salt or other seasonings to taste. Then set the microwave to full power, setting the time for 1-2 minutes, and put the container with the egg in there.
  4. If you are cooking for the first time, it is advisable to check the condition every 30 seconds. As soon as you see that the protein has hardened and turned rich white, hold it for another half a minute and turn it off.
  5. You can remove the cooked egg with a slotted spoon or simply drain the water.

Adapted version of poached eggs for a slow cooker

You can prepare an exquisite French-inspired breakfast in a slow cooker. Don't deny yourself the pleasure of trying this recipe.

Required Products:

  • the number of eggs you need;
  • two tablespoons of vegetable oil;
  • salt to taste.

Cooking process:

  1. This option will require silicone molds greased with a small amount of oil.
  2. We wash the eggs and break them into molds, but do it carefully to maintain their shape - the yolk should not spread. Season with salt and spices to your taste.
  3. We put the preparations in a container for steam dishes, turn on the device in the “Steam” mode for five minutes.
  4. After about three minutes, you need to open the lid of the multicooker so that the yolk does not harden. We wait until the process is finished, take the eggs out of the molds and serve.

Eggs Benedict and Poached: What's the difference?

In simple terms, a poached egg is a component of eggs Benedict, since the latter is a dish with many ingredients. In addition to eggs, there is also bread on which everything is served, ham and sauce. This is one example where you can use this method of boiling eggs.

Their similarity is that both are prepared in hot water, without shell. How to make poached eggs, and in what ways we have discussed, and in order to clearly see the difference between these two dishes, you need to know the process of preparing eggs Benedict.

Required Products:

  • spoon of cold water;
  • three yolks and four eggs;
  • about 100 grams of butter;
  • a spoon of vinegar;
  • four pieces of toast and the same number of pieces of ham.

Cooking process:

  1. First, let's prepare a special hollandaise sauce. Mix the indicated amount of cold water in a bowl with the yolks and beat lightly. Now you need to place the container in a water bath and, continuing to stir, heat it until it thickens. Afterwards, put the butter cut into squares and melt. Keep it until you get a fairly thick sauce-like mixture.
  2. Now let's prepare the poached eggs. Bring the water to a boil, pour in the vinegar, create a funnel and carefully add the previously broken egg into the bowl. Reduce the heat, wait about two minutes until the whites set and place on a plate using a slotted spoon.
  3. Everything is almost ready, all that remains is to serve it correctly. Place fried pieces of bread on a dish (you can make toast), a piece of fried ham on them, then a poached egg and, finally, generously pour the prepared sauce over it all.

A poached egg is an egg boiled without the shell in hot water. Its white is quite firm, while the yolk is soft and creamy. However, if you do not follow a few important rules, then instead of dense poached meat you will get a shapeless mass.

5 Secrets to the Perfect Poached Egg

  1. Take only fresh eggs. The white of an old egg in hot water will not set around the yolk, but will spread out.
  2. The egg should be at room temperature.
  3. To improve protein coagulation, pour a little water into a container lemon juice or vinegar. It is best to use white vinegar, but apple cider vinegar or regular table vinegar will work as an alternative.
  4. To prevent damage to the egg, break it into a bowl before transferring it to the cooking container.
  5. Do not cook more than two or three eggs in one container. First, they can stick to each other. Secondly, due to large quantities eggs in the container, the temperature will decrease, which will affect the cooking time and the final result.

How to cook a poached egg

1. In a saucepan without special tools

thedailymeal.com

Pour 5–7 cm of water into a saucepan and heat.

The water in the pan should be hot, but not very boiling, with only a few bubbles. In a bubbling liquid, the egg will simply disintegrate.

Add some salt, pepper and vinegar. It is not necessary to use spices at this stage; you can sprinkle them on the finished egg.

Then, using a whisk, make a funnel in the pan: in such a whirlpool, the whites and yolks will not spread. Place the egg in the pan not into the funnel itself, but closer to the wall. If you want the yolk to be very runny, cook the egg for 1.5–2 minutes. To make it thicker, cook for about 4 minutes.

Carefully remove the egg with a slotted spoon, place it on a paper towel folded in several layers and blot lightly.

2. In a saucepan using a bag or cling film

Pour a tablespoon of water into each compartment and carefully place one egg into each compartment. Place in an oven preheated to 200°C for 12–15 minutes. The shorter the cooking time, the more liquid the yolk will be.

5. Microwave


thekitchn.com

There are even special molds for preparing poached eggs. However, this can easily be done in a regular mug or bowl with a wide bottom.

Fill it halfway with water, add vinegar and break an egg into it. Cover the mug with a saucer and microwave on full power for a minute. If the egg seems too runny, cook it for another 15 seconds.

6. In a slow cooker


eatsmarter.com

You will need silicone or other heat-resistant containers. For example, muffin tins or small glass bowls. Grease them with liquid oil and break one egg at a time. Can be seasoned with spices.

Pour 1-2 cups of hot water into the cavity of the multicooker, install a wire rack and place the ramekins on it. Close the multicooker, set the “Steam” mode and cook the eggs for 2 minutes. Then open the lid and cook for about 2 more minutes.

Bonus: How to Make Breaded Poached Eggs

Ingredients

  • 4–5 eggs;
  • 100 g breadcrumbs;
  • ¼ teaspoon ground black pepper;
  • 1–2 cloves of chopped garlic;
  • ¼ teaspoon salt;
  • 50 g flour;
  • vegetable oil - for frying.

Preparation

Pre-boil 3-4 poached eggs in any way convenient for you. In one bowl, beat 1 a raw egg. In another bowl, mix breadcrumbs, pepper, garlic and salt. Dredge the poached eggs first in flour, then dip into the bowl with the egg and finally roll in the breadcrumb mixture.

Place the eggs in a frying pan with heated oil. The oil should completely cover the eggs. Fry them for 2-3 minutes on each side until golden brown.

A poached egg is a favorite breakfast treat for many gourmets, but not everyone can afford to cook it correctly. In this recipe we will teach you how to cook a perfectly beautiful and tasty poached egg.


5 minutes. Video recipe Print

    Pour 2 liters of water and put on fire. Bring to a boil.
    Add some salt and add a spoonful of vinegar (I personally deviate from the standard and add only 1/3 of a spoonful).

    Using a spoon, make a quick funnel of water. Break the egg; if you don’t have much experience, it’s better to break it into a plate and then just pour it into the pan.

    Place the egg exactly into the funnel and cook the egg for 1 minute.

    Remove using a slotted spoon so as not to damage the egg.

    You can eat an egg for breakfast pure form, or you can put it on toast and garnish with bacon and tomato.

If you don't succeed the first time, don't be discouraged! Few people were able to cook a poached egg even on the third try. This requires a little experience, but if you love this delicacy, you will definitely gain it.

The water should not be on high heat or bubbling.

Add the egg as soon as the water boils.

Using a whisk, make a funnel. It is thanks to this that the white will wrap around the yolk and give it its shape.

All you need is fresh eggs and they should be at room temperature.

Cooking poached eggs in cling film

Cooking time: 3-4 minutes.

Number of servings: 1 serving.



Preparation:
Deep saucepan, small bowl, high-quality cling film. Ingredients Chicken egg – 1 pc. Olive oil.

How to cook a poached egg using the sous vide technique?

In this case, the poached egg simmers for a long time at a low temperature. The eggs are simply dropped into warm water. With this method, the only downside is time; the poached egg takes about an hour to prepare using the sous vide technique. On the plus side, the appearance for serving on the table is much more beautiful.

The technology itself is simple. The egg is placed in a colander, thereby allowing excess protein to drain. Place in water at 62 degrees for one hour. During this time, the egg has time to cook, leaving the yolk liquid and tasty.
How to choose ingredients for a dish?

  • The first and most important thing is fresh eggs! Otherwise, the dish may not work out and will simply go bad.
  • The eggshell must be intact and without deformation.
  • If you shake an egg near your ear and suddenly hear gurgling, then this egg is completely unsuitable for a poached dish.

Perhaps these are the three main tips for preparing a dish.

General principles for making perfect poached eggs

  • A poached egg is best cooked at 97 degrees Celsius.
  • The poached egg takes only 2-4 minutes.
  • You can check readiness by pressing your finger on the protein. It will be elastic and the yolk will be runny. This is ideal.
  • You can store poached eggs for up to 3 days, sealed in cling film. Heat the egg in boiling water for 20-30 seconds.

Calorie content of poached eggs:

  • Calorie content per 100 g - 157 kcal.
  • Number of servings - 2
  • Cooking time - up to 5 minutes

Anastasia Trutanova

intern at Delicatessen restaurant

The poached egg is the super ingredient. It has the ability to turn pasta into pasta, a sandwich into a bourgeois breakfast, and its very essence has a lot of meaning: a hot, flowing yolk is the perfect sauce for anything. The egg itself, prepared in this way, is an excellent self-sufficient breakfast.

However, preparing poached eggs is a nerve-wracking business, because all the dreams of a perfect egg, which, it would seem, boil water in a pan, break the egg into it - and it’s done, turn into a nervous gathering of tattered whites into a vinegar funnel. Obviously, there are some nuances and the issue requires deeper study. In my quest to cook the perfect poached egg, I tried five different ways, from vintage to progressive.

Vintage

"Egg in Pocket"


The word “poached” comes from the French poche, which translates as “pocket.” This method of preparing an egg - in an oiled parchment bag - gave this dish its name.

Preparation: Grease a sheet of parchment 20 by 20 centimeters butter and place in a shallow bowl, crack the egg on top and seal the edges of the parchment. Place the resulting bag in barely boiling water for 3.5 minutes, then remove the egg from the bag.

Conclusion: This method is suitable for fans of reconstructions and seekers of historical truth, but in fact it requires an excessive number of actions that have little effect on the result. In addition, the shape of the egg is imperfect: the white spreads over the envelope.

Modern

"Egg in a bag"


Repackaged eggs, or Arzak eggs, in honor of the popularizer of this method of preparation - the Spanish chef Juan Marie Arzak. This method is essentially an adaptation of the first one in a modern manner - in both cases, eggs, deprived of their shell, are boiled in something that replaces it.

Preparation: Grease the inside of a small plastic bag with butter and crack an egg into it. Pull the edges of the bag with a rubber band as close to the contents as possible - this will give the egg a better chance of retaining its shape - and cook for 4 minutes 20 seconds, holding the bag with the egg so that it does not touch the bottom.

CONCLUSION: Just like the first, this method involves unnecessary actions. Despite the abundance of butter, the white will stick to the walls of the bag, and it will take a lot of effort to remove the egg. However, with some skill and time, this method can entertain you with its fun.

Progressive

“Hedgehog, he’s a plow woman”


For lovers of kitchen gadgets that simplify life and save time, there is a so-called plow maker, also known as a “hedgehog”, which looks like a small slotted spoon that follows the shape of an egg. In theory, the protein in it should retain its shape and the egg will turn out close to ideal.

Preparation: Grease the plow bowl with butter, crack an egg into it, place it in barely boiling water and cook for 3.5 minutes.

CONCLUSION: Compared to the previous ones, this method turns out to be simpler, but the protein still spreads a little. Apparently, the secret to perfect poached meat lies elsewhere.

Advanced

"A naturel"


The most seemingly simple and uncomplicated method is surrounded by many myths: add a couple of tablespoons of vinegar so that the white will coagulate faster in an acidic environment, use a whisk to create a funnel so that the white flakes wrap around the yolk, first break the egg into a glass, and salt the water well. But in reality everything turned out to be much simpler.

Preparation: Boil a small amount of water, reduce heat to low. Add a couple of drops of vinegar. Take a small sieve and crack an egg into it, straining out the liquid white. Place the egg in barely simmering water and cook for 3.5 minutes.

CONCLUSION: The egg turned out almost perfect: I strained out the excess liquid protein, which turns into rags in water, using a sieve. (We spotted this trick from the great Heston Blumenthal). Adding vinegar is optional, and certainly not the key to perfect poaching. I added a couple of drops to make Moscow tap water, quite alkaline in composition, more neutral. It is better to use rice vinegar, then it will not affect the taste of the egg. If you place cooked eggs in cold water, then in this form they can be stored in the refrigerator for several days, warming them up in hot water for about a minute before serving.

High tech

"Sous vide"


The use of sous vide technology allows you to prepare the product as delicately as possible, using a vacuum and an apparatus that maintains the temperature in a container with water the same for a long time. Today, the presence of such a device in a restaurant kitchen is an urgent need, and some people use it at home. I decided to try the low-temperature poached egg method, which is loved by many chefs.

Preparation: Place the egg in water at a temperature of 64 degrees, maintained by a special circulator. Take it out after 50 minutes and place it in cold water.

CONCLUSION: Eggs prepared in this way can be stored in the refrigerator for several days, heated in hot water for 30–40 seconds without shells. Using this technology, you can prepare a poached egg that is ideal in shape and taste. This method is suitable for industrial production and use in professional kitchens, since it allows you to cook in large volumes and obtain a consistently high quality product.

Good for everyone, but not very suitable for home use: You will have to spend money on expensive equipment. If you have a kitchen thermometer, a large saucepan and courage, you can try to reproduce this on a regular stove.

Interesting fact

The Japanese, when they come to relax at the hot springs, take baskets of eggs with them and boil them on the spot, lowering them into the springs (the temperature of which is around 60 degrees), resulting in what we consider ideal poached eggs.

Let's summarize

Knowing a few simple nuances will allow you to prepare the perfect and delicious egg poached at home without spending special effort and without using additional devices.

Pledge for real delicious and well-cooked poached eggs - in fresh eggs. The fact is that ovalbumin (egg white) is more elastic and holds its shape better when the egg is fresh. To check an egg for freshness, you need to lower it into a tall container of water. If the egg is not fresh, it will sink to the bottom, with the blunt end up. Since on the blunt side there is an air cavity in the egg, which becomes larger over time. If the egg is fresh, it will lie on its side at the bottom.

To prepare poached meat It is better to use extra category eggs, as they have a larger and brighter yolk.

To boil eggs need in barely boiling water ( best condition when steam comes from the water and small bubbles appear at the bottom).

For cooking one or two eggs, a small amount of water and a couple of drops of vinegar (to soften the water) are enough.

If you strain it in advance liquid protein, as in method number four, then no additional tricks are required when boiling the egg.

Photos: Sergei Patsyuk

People familiar with this unusual dish have heard that it is not easy to prepare it without chef skills. The instructions on how to cook poached eggs at home take up 2 pages and frighten anyone who decides to learn how to do it. But the task is easier to cope with than it seems. All you have to do is choose the ideal cooking method and remember a couple of professional tricks.

What are the methods for boiling eggs without shells?

If you were unable to prepare a dish, this does not mean that the path to cooking is closed. It’s worth trying other simple, quick methods. Moreover, there are many recipes on how to cook a poached egg. Will help:

  • an ordinary saucepan in the classic method;
  • special overseas plowing machine;
  • tight bag, cling film;
  • parchment;
  • plate, mug, microwave;
  • silicone, metal mold.

The first will require certain skills or ordinary luck. It is not always possible to add the required amount of salt and vinegar, swirl the water, and pour the egg into the funnel so that you get an even oval. With other methods, there is no need to monitor the form. The ideal shape of the product will be given by the dishes, film, paper in which it is prepared.

If you have a high-tech sous vide at home, you're in luck. It is unwise to buy an expensive device just for the sake of a dish, but using the one you already have is useful. You won't have to do anything. Heat the sous vide water to 64°C, add one or more eggs and leave for 50 minutes. Afterwards, all that remains is to cool the resulting product in the cold, peel it and serve it as a perfect oval.

How long to cook a poached egg

During the cooking process, the main thing is not to yawn. An egg without a shell sets quickly. There is a risk of missing the moment with a half-baked yolk. To poach an egg with the correct consistency, spend 5 minutes without leaving the pan.

The classic method, like the others, gives only conditional cooking time. It usually takes from 1 to 4 minutes, but due to the size, category of eggs, and water temperature, the time varies. Take better care of your protein status. Once it has completely curled up, the egg can be pulled out.

We cook the poached meat in hot water; there is no need to monitor the heating. If you put the product in a cold place, nothing will work. Wait for small bubbles to appear on the surface of the liquid - harbingers of boiling - and get to work.

How to cook poached eggs: recipe

The classic recipe involves simple things that can be found in everyone's kitchen. All of them are listed in the table below. When using special metal, silicone molds, microwaves, multicookers, sous vide, the set will change accordingly.

Before each method, the egg must be thoroughly washed. Products from the store are tested for salmonella; the risk of infection is low, but it’s worth protecting yourself. Still, the dish does not undergo complete heat treatment. Just water for washing will not be enough. Take a brush detergent or soda and carefully wipe the shell from all dirt.

While you wash, let the water heat up. This step is not relevant if you cook in a microwave, oven or slow cooker. Add salt and vinegar to the liquid. Wait for it to boil. Dry the egg and break it into a separate container. If you have a mold for boiling eggs without shells, use it.

As soon as the water begins to boil, turn down the heat. A bubbling liquid will not work - it will tear the white and yolk into flakes. Now all that remains is to bathe the raw egg in boiling water and wait allotted time. Once cooking is complete, be sure to immerse the dish in cold water. This will stop the cooking and keep the yolk runny.

Two ways to cook a poached egg. Tips that make cooking easy.

At first glance, everything is simple, but in the process, cooking may not go according to plan. To avoid confusion, use 5 tricks from professional chefs.

  1. Take eggs that are as fresh as possible – no older than 3 days. Those that have just been taken from under the chicken have a dense protein, as if covered with an invisible film. It’s not easy to dishevel this one; it definitely won’t fall apart in water. To test freshness, place the egg in cold water. The dietary stuff will remain at the bottom.
  2. Buy a product in the “extra” category. The yolk of these is large and bright. This will not greatly affect the taste, but the dish will look more impressive.
  3. When the water boils, set it aside on a cold burner. This manipulation will slightly reduce the temperature of the liquid. It will stop bubbling and will cause less damage to the introduced product. Once the whites have set a little, return the pan to the heat.
  4. Don't skip the salt and vinegar step. These ingredients will increase the density of the water and make heating more even. In addition, in an acidic and salty environment, the protein coagulates faster.
  5. If you find eggs that are not fresh, break them into a sieve. This way the completely liquid part will drain in advance and will not fall apart into rags during cooking.

As you can see, there is nothing complicated in the process. It’s only those who don’t think to try that fail.

In a saucepan

The secret to cooking poached meat in a pan is simple. It is necessary to heat the water to the described state and spin it so that a funnel forms in the middle. Pour the broken egg into the center and watch for the formation of an oval.

A funnel of water will swirl the liquid protein and prevent it from spreading throughout the entire container. In most cases, for beginners, the egg has a small tail. It is formed due to the fact that the product enters the water too slowly. Pour it in one fell swoop, don’t be afraid, or carefully cut off this tail after cooking.

And one more thing: don’t skimp on the size of the pan. The egg should float freely inside and not touch the walls. If you don’t have a wide vessel, use a tall frying pan.

Poacher for boiling eggs

Such a rare device in Russian kitchens as a plow maker is a small container with holes. It holds 1 egg. It is made of heat-resistant material so that the dishes do not crack in water. In fact, any small molds that are not afraid of high temperatures can act as the missing plower. It is also correct to use as a replacement for unusual kitchen utensils a familiar slotted spoon.

The preparation in this case is not much different. Grease the plow bowl with oil and break an egg into it. Heat the water in a saucepan until just before boiling. Dip the device into the liquid and boil it. The cooking time is no different from the usual method.

After 3-4 minutes, remove the poacher and lower the dish into cold water. The oval will turn out almost perfect - the protein will fray quite a bit.

In film

For this method, you will need cling film for storage or baking, mugs with low walls or small square containers, and the product itself. The film is cut into squares of approximately 20*20 centimeters, placed with the middle on the bottom of the mug in 2 layers. The edges of the polyethylene should rise along the walls.

An egg is poured into the center. The edges of the material are gathered together and rolled so that the product remains enclosed in the film. Meanwhile, the water is heated almost to a boil, and the polyethylene structure is lowered to the bottom of the pan.

Whether the liquid bubbles or not does not matter here. In any case, the dish will not fall apart and will have the correct shape. The only disadvantages of this method are the grooves imprinted from the twisted film, but this does not affect the taste in any way.

In the package

The principle is the same with the package, but it’s easier to get it at home. One of the bottom corners of the bag is placed in a mug. The future poached mixture is poured into this part of the bag, the free edge is twisted and the workpiece is lowered into boiling water. Cooking time in a bag is the same 2-4 minutes.

Even though food wrapped in plastic may look almost perfect, it is not the healthiest option. The film is not designed to interact with high temperatures. When heating the material along with food, the latter can absorb plastic particles and negatively affect the functioning of the body.

If you like this method, take a special baking sleeve. It is thicker, denser than regular storage bags, and the grooves on the protein will be more noticeable. But such food will not cause harm to health.

At home, the bag can also be replaced with parchment. It won’t have time to get wet in a couple of minutes, and it won’t leave particles of polyethylene on the food.

In the microwave

Poaching in the microwave is the easiest and fastest way. You won’t have to bother with boiling water, nor with cooking. It will take a maximum of 1.5 minutes to cook. For the recipe you will need a mug without shiny elements, any small microwave-safe container, an egg, 200 ml of water, salt, and spices to taste.

The process consists of 5 steps.

  1. Place the mug on the table. Trying not to damage the yolk, break the egg inside.
  2. With one hand, tilt the container, and with the other, pour in water in a thin stream. Do this as carefully as possible so that the protein retains its original shape and does not fall apart into rags. The liquid must completely cover the product, otherwise it will explode and stain the entire inside of the microwave.
  3. Season the workpiece. Be sure to add salt, optionally pepper, dill, basil, and other spices.
  4. Place the mug in the oven at full power. Cooking time takes 1-2 minutes. If you are still unsure of the microwave’s capabilities, open the door and check the semi-finished product every 30 seconds.
  5. When the protein coagulates, take out the mug. Using a slotted spoon, remove the finished food onto a cold plate or empty the first container of liquid.

In addition to the microwave, it is permissible to use other heating devices such as multi- and double boilers. Here, creating a culinary masterpiece will take more time; you will have to tinker with the technology. But if there is no other option, spending a little more resources is completely justified.

To create poached eggs in a slow cooker or double boiler, take a heat-resistant dish the size of an egg or foil. If you found only the last one, cut a piece of 15*15 centimeters, crumple the edges in a circle. You will get a kind of cup.

Place the mold in the bowl of a multicooker or steamer. Pour some water into the bottom of the first one. Break an egg into a mold, add salt and set to boil. Five minutes is usually enough, but as always it is better to monitor the process. Devices have different power levels and may require more or less time. The lid must be closed for the first 2 minutes, then removed - this will prevent the yolk from curdling for a long time.

In silicone form

It is impossible to make a poached egg in a silicone mold without heating devices. Success is guaranteed only if you have an oven, microwave, multi- or double boiler. You will need the same egg, water, spices and the same size molds.

Pour water into the silicone container, not reaching 2 centimeters from the edge. Once the liquid has calmed, carefully crack the egg on top. Add salt, season with other spices to taste and send to cook. In an oven preheated to 150 degrees, it will take about 7-9 minutes to create poached eggs, in a microwave - 1, in a multi- and double boiler - 5.