How do you make a perfect poached egg? How do you make a beautiful poached egg in the dough?

Method 1: 1. Raw eggs.

Soak in boiling water for a minute and remove the eggs, as the eggs will bubble when they are put down. This is the trick, when you don't break the shell, soak it for a while. After soaking in hot water for a minute, no matter how you knock it, the eggs in the pot are complete.

2. Take another pot, turn off the heat after the water is boiling.

3. Knock the eggs directly into the pot, do not stir, cover the pot and simmer, generally simmer for 2 minutes and then turn on low heat to your favorite doneness.

Method 2: 1. Crack the eggs into the bowl first.

2. Boil water in a pot, turn off the heat after the water boils.

3. Hold the bowl against the surface of the water and pour the eggs into the pot.

4. Cover the pot.

6. Turn on low heat and cook. You can use a shovel to pinch the bottom. Cook until you like doneness!

Turn on in 3 minutes. The surface is basically solidified.

This method is still very good, but it needs to be non-stick, and then the surrounding egg whites are scattered.

Method 3: 1. Put a thin layer of water in the pot.

2. Turn off the heat when the water is boiling and pour in the eggs.

3. Turn on low heat and heat to your liking.

This method is suitable for the kind of fried poached eggs or unilateral eggs, but you are afraid of getting hot, or you don't want oil, you can use water instead of oil to fry.

Method 4: 1. Boil water in a pot.

2. Prepare a large spoon, and fill the spoon with some water after the water is boiled.

3. Pour the eggs into a spoon.

4. Put a large spoon in the water. The spoon should be exposed to the outside and not put it all in the water.

5. Cook until the surface is solidified, and you can put the spoon in the water.

6. Cook to your liking. Pick up the spoon and gently flick the egg to come out.

This is suitable for foodies who don't have a non-stick pan and don't have confidence in boiling poached eggs on their own. The eggs boiled by this method are the most complete. As long as you remember to put hot water in the spoon, it will not fail.

If you want to make a perfect poached egg, first pay attention to the bottom of the pan and leave a little oil. Because when beating the poached eggs in this way, the poached eggs will not stick to the bottom of the pan. But be sure to put a small amount of oil, so that the poached eggs are not greasy.

And when beating poached eggs, you must pay attention to the water temperature, the water temperature should not be too high, but it should not be too low, the water temperature is too high, it is easy to add poached eggs, so that the water splashes apart. The water temperature is too low for poached eggs to be made. So be sure to control the water temperature and keep it at about 120 degrees.

But can not pot in a large number of bubbles. And when beating poached eggs, you must pay attention to the poached eggs when beating poached eggs, you must keep the poached eggs still in the water, and do not read until it is formed. These are all necessary factors to make a perfect poached egg.

Way 1. 1. The raw water in the pot seems to be boiling, remember to turn off the heat when the bottom pot bubbles, then beat in the raw eggs, then cover the lid, simmer for three minutes, and cook for two to three minutes according to your favorite raw and cooked dishes. The eggs boiled out in that way can maintain a detailed and long-lasting appearance, and many of the tricks are based on the work experience of daily life.

2. The raw water in the pot seems to be open and not opened, turn off the heat, beat in the raw eggs, cover the lid and simmer for three minutes, after three minutes, open the lid to see that the protein has been completely condensed for a long time, and the egg yolk is detailed.

3. Turn on the Chinese heat, boil again, gently shovel the eggs away from the bottom pot with a frying spoon, and then add your favorite rice wine or sugar and cook for two to three minutes. When boiled in a wok, the eggs are relatively flat.

Way two. 1. The method is like this, beat the raw eggs into the scrambling spoon, and then put the scrambling spoon into the boiling water pot and cook until you like raw and cooked. In that case, we must pay attention to one point, that is, there must be a small spoon of water in the scrambling spoon, otherwise the raw eggs will be very seriously stained.

2. After the water in the pot boils, scoop a small spoon of boiling water with a large rice spoon and beat in the raw eggs, and the protein will quickly turn white.

3. Put the rice spoon into the pot, cover with a lid, and cook over low heat until your favorite raw and cooked. The eggs boiled out by this method are still very good. When cooking poached eggs in this way, you must remember that there must be ice in the rice spoon, otherwise it will be miserable.

Way three. 1. First use a small plate to cook and then use a pot to cook in the same way, first put all the raw eggs into a small plate, pour boiling water and blanch the raw eggs for three minutes, and then beat them into a boiling pot.

2. Clean the egg whites, put them on a small plate, pour in boiling water at about 90 degrees and soak for three minutes.

3. After the calcium and magnesium ions are boiled in the pot, beat the soaked raw eggs into the large rice spoon in the pot, cover the lid and cook on low heat until your favorite raw and cooked eggs. And then you'll be able to eat it all.

4. What if the skill is still not very good, simple, in short, the egg is used to eat, isn't it, put it in a bowl and stir evenly, sprinkle with salt or white sugar, this depends on your own hobby, and then you can put it into the pot, as soon as you see the condensation, take it out, the taste is also very good, and it does not necessarily have to be made into the appearance of eggs.

Poached eggs, this thing is very simple, the main point is that you must wait for the water to boil before beating the eggs.

When the water is boiling, you crack the egg into it, and the egg will quickly solidify into a poached egg.

If you want to eat the older ones, you can wait for them to burn for a longer time, and if you want to eat the tender ones, then just wait a little longer and you can occasionally take them out.

In order to make the perfect poached egg, the oil temperature should first be high.

Secondly, when the eggs are reached, but very close to the pot noodles.

In this way, the beaten egg will not splash around, and it will present a poached egg that is very close to round.

And the poached eggs fried in this way are also very tender.

If you want to beat a perfect poached egg, you must wait for the water to boil, then directly open the egg and pour it into the boiling water, do not stir first, wait until the outside of the poached egg is set, clockwise, stir until the poached egg floats up, so that the shape of the poached egg is more complete.

Hello: You can boil the water first, and then wait for the water to boil, and then slowly go down the edge of the pot to form a poached egg, such a poached egg can not only ensure that the egg heart is round, but also not easy to fall apart!

So that's how to make a perfect poached egg! Hope it helps, hope, thank you!

There are two ways not to break:

One is to wait for the water to boil, turn the fire to a minimum, let the water surface calm and not roll, and then beat the eggs in; Another method is to bring the water to a boil, beat the eggs in a small bowl with cold water, and pour them into the pot. In a small pot of deep water, try not to contact the bottom of the pot after the eggs go down, otherwise you should separate the eggs from the bottom of the pot with a flat bottom spatula, so that the egg yolk protein can be wrapped tighter; Another thing is to calm the boiling water when putting the eggs in, so as to avoid washing the eggs that have just come out of the pan.

First, choose fresh eggs.

Second, the pot should be made of iron.

3. After the water boils, carefully knock the eggs into the pot, and when the egg whites wrap the egg yolk, turn the spatula gently.

Fourth, the old and young according to the personal heat.

Beat a perfect poached egg. First of all, bring the water to a boil, and then. Gently crack the eggs in the pan. Cook for two minutes, then turn over again so that the poached egg is complete.

One way is to wait for the water to boil, reduce the heat to a minimum, let the water surface calm and not tumble, and then crack the eggs in;

Another method is to bring the water to a boil, beat the eggs in a small bowl with cold water, and pour them into the pot.

In a small pot of deep water, try not to contact the bottom of the pot after the eggs go down, otherwise you should separate the eggs from the bottom of the pot with a flat bottom spatula, so that the egg yolk protein can be wrapped tighter; Another thing is to calm the boiling water when putting the eggs in, so as to avoid washing the eggs that have just come out of the pan.

How to make a perfect poached egg There are two ways to make poached eggs, one is to boil and the other is Jin Jian, put the oil in it, the oil temperature is not too hot, and beat the eggs. Don't turn it over immediately, see Huai'an a little, both hands are on both sides, one is fine, and the porridge is boiled when the water is eighty percent hot, beat the eggs. It's over, wait for a while, slowly move the eggs, and it will take about five or six minutes to go to the third middle school, so it's fun, and the perfect poached egg will be made.

Steps] 1Pour an appropriate amount of water into the pot and bring to a boil, and add a few drops of white vinegar to the water.

White vinegar can speed up the coagulation of egg whites, and the poached eggs are not easy to scatter! Say the important thing three times!

2.Prepare a soup spoon, smear a thin layer of cooking oil in the soup spoon, crack the eggs into the soup spoon, and cook in the pot.

3.Until the egg whites are solidified, gently scratch the poached egg with the edge of the spoon with a spoon and gently remove the poached egg. A beautiful poached egg is formed.

4.Add a little mash, an appropriate amount of brown sugar to taste, and sprinkle with wolfberries.

Making a perfect poached egg is as simple as you boil it in water.

At 70 or 80 degrees, when the eggs are beaten into the pot and ready to be formed, then slowly turn and cook with a shovel for a while to make the perfect poached eggs.

Wait for the water to boil, reduce the heat to a minimum, let the water surface calm and not tumble, and then beat the eggs in; Another method is to bring the water to a boil, beat the eggs in a small bowl with cold water, and pour them into the pot. In a small pot of deep water, try not to contact the bottom of the pot after the eggs go down, otherwise you should separate the eggs from the bottom of the pot with a flat bottom spatula, so that the egg yolk protein can be wrapped tighter; Another thing is to calm the boiling water when putting the eggs in, so as to avoid washing the eggs that have just come out of the pan.

There are two main ways to make it, frying and boiling. There are two types of fried eggs: single-sided fried and double-sided, the poached egg fried on one side is more tender, while the poached egg fried on both sides is mainly crispy. Poached eggs have become a very popular home-cooked delicacy because of their simple preparation, beautiful appearance, and rich nutrition.

There is also the practice of boiling poached eggs, which is made by beating the eggs directly in boiling water, which is characterized by the yolk remaining round and not falling apart, but most regions refer to this practice as water-poached eggs to distinguish them from poached eggs.

How to make a perfect poached egg is actually very simple. Start by boiling the water. Then put a little water in the bowl and put the eggs in the bowl. Pour boiling water into the bowl and wait for two minutes to heat up for two minutes and the poached eggs will come out.

There is a skill to make a beautiful poached egg in the dough. It is important to remember that if there are some small blisters on the side, it is very helpful for the formation of this poached egg. Let's take a few tips.

1. Beat a poached egg at the end of the noodle cooking.

When we are about to turn off the heat at the end of cooking, change the heat to low heat, and the boiling bubbles in the pot will slowly become smaller, and there will only be a circle of bubbles around it. At this time, we need to be in a hurry and beat the egg into the middle of the dough. Then stir it slowly for 4 weeks, but do not break the center of the poached egg, so that the poached egg will slowly take shape while simmering over low heat.

Then we can scoop up the noodles with the poached eggs, and add a little pepper and coriander.

Second, the preparation of raw eggs.

Using fresh eggs is one of the successful tricks, as long as the raw egg with the skin is put in the water for 2 3 minutes, and then beat it into the boiling water, the pig guy sees the egg whites slowly appear, then it means that it is almost, you can actively use a spatula to turn him over, if the water is not too boiling, it can also be inconvenient, because the poached egg will also slowly form. Be patient in doing this.

3. Boil the water before beating the eggs.

Many people find that as long as they are beaten down, the egg whites will spread out along the 4 weeks when boiling poached eggs, what should I do at this time? If the water has been boiled, then the poached eggs will not fall apart and will be held in the middle by the hot water, but if the water is relatively warm or still in the process of boiling, then the poached eggs are likely to fall apart. In addition, it is very convenient to beat poached eggs in the microwave.

Simply apply body temperature to a microwave-safe bowl, then crack the eggs directly into the bowl and heat them in the microwave. When you take the bowl out of the microwave, it's a whole poached egg.

I want to make a beautiful poached egg in the dough. He first needs to make the water almost boiled, and then beat the poached egg in it, at this time, the poached egg. It's easy to be sincere.

You need to add the egg wash while the water is boiling, so that the eggs can form quickly.

First of all, prepare *** eggs, and then when you are about to turn off the heat, crack the eggs into the pan, so that you can make beautiful poached eggs.

Ingredients: 2 eggs, a little cooking oil, and an appropriate amount of water.

Method] 1. Brush the spoon with a layer of cooking oil, then beat the eggs into the spoon and set aside. The purpose of brushing a layer of cooking oil is to prevent sticking, and the poached egg will not stick to the spoon after it is set, and it will be good to release the mold. When beating eggs into the spoon, it is not easy to operate with one hand, you can put the spoon into the bowl to support, and then beat the eggs.

2. Add an appropriate amount of water to the pot, wait for the water to boil, pick up the spoon, put the bottom of the spoon into the pot, and set the poached eggs. Do not raise the edge of the spoon above the water to prevent water from entering.

3. Hold the spoon in hand, cover the pot, and after boiling for about 3 minutes, the poached egg will be set, then put the whole spoon into the pot, and gently shake it a few times in the dry water, and the poached egg will be demolded. The process of holding it is more troublesome, but you must be patient and be sure to wait for the poached egg to be completely set before proceeding to the next step.

4. After the poached egg is demolded, boil it for another 2 minutes, it can be served, in the process of boiling, you can carry out the operation of the second poached egg, the poached egg boiled by this method is full, no foam, no spoon, no breaking, and it is not easy to operate, the success rate is high, you also try it.

Cooking skills] 1. The beaten eggs can not be left for too long, otherwise the egg whites are easy to spread, and the egg whites are too thin when boiled, which will not cover the egg yolk and will break the skin.

2. Don't forget to cover the pot with a spoon to shape the poached eggs, which can effectively shorten the time for boiling poached eggs and prevent the poached eggs from being set for too long and causing the egg whites to fall apart.