How can I poach eggs?

In the poaching of eggs, the most important thing to remember is that secrecy is essential. Because birds are herd animals, if they become desperate, quickly alert other members of the herd, causing complete cacophony and crushing the plans of all except the most courageous poachers. It is strongly recommended, as well as robust clothing that can withstand climbing and different weather conditions, depending on the type of bird involved.

, but seriously. Assuming one refers to how to prepare food known as pointed eggs than to steal eggs dead night there are two ways to bag eggs. One can use an egg poacher, a special type of pelvis cooking, which has been specially designed for this purpose, or it is possible to bag eggs in a pan with water warning. The final result is in both cases an egg with a thoroughly cooked white and slightly rhinitis, which can be consumed simple, toast or through a range of bowls from rice to steamed vegetables.

Prying for poaching eggs has two parts: the pelvis itself and a liner with roughly depression in the shape of an egg. For a bag of eggs in such a pan, the pan is filled with water and the insert is located at the top. When the water begins to boil, the eggs can be gently cracked into the Divots in the pan to pyse. The wet heat of boiling water from below cooks the eggs to the desired consistency, while Divots ensures that the eggs are neatly cooking rather than stretch as they tend to do in the water. Before cooking, the idea is butter or octagon of the divine, so the pointed eggs will be neatly extended after completion.

to bag eggs in a pan with boiled water should be used a base pan, filled with several widths of fingers with water; Severe frying of pans, such as the cast iron, tend to bring better results. As the water begins to boil, it should be added to spray ordinary white vinegar and the water should be rejected so that it barely struggles before it gentlyThe egg bursts. Some chefs prefer to burst eggs on a spoon or into small bowls so that the eggs can slip into the water; The aim is to throw the eggs as little as possible to bag neatly. After white eggs solidify, they can be loaded from the water and served.

poaching eggs using a second technique may require some attempt and error, because improvement of this method of poaching takes time. Adding vinegar to the water helps white to stay together and slightly cooks rather than actively cooking water also stimulates eggs to hold their shapes. The advantage of the second technique is that you can use any liquid for adventure chefs who want to bag eggs in wine or supplies for specific meals.