Poached egg

[I'm trying to "dress" the giant chocolate egg with a shirt]
Here you guys, I present to you a reinterpretation of the classic poached egg: dressed like this, it's not bad!
In reality, the poached egg is prepared in a completely different way and, joking aside, today I will show you what the preparation consists of!

Also try the baked cloud egg.

Video of the Recipe

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Identity Card of the Recipe

• 211 KCal Calories per serving

• Ingrediants

  • 120 g (2 medium) of eggs
  • half a cup of vinegar
  • 1 pinch of salt

  Materials Needed

  • Casserole
  • Skimmer (slotted spoon)
  • Small bowl
  • Whip

  Preparation

  1. Fill a small saucepan with plenty of water. Lightly salt the water and add half a glass of white vinegar.

  Did you know that
  The white vinegar facilitates the hardening of the yolk and, during cooking, prevents the detachment of the egg white from the red of the egg.

  2. Shell an egg in a small bowl, taking care not to break the yolk.
  3. As soon as the water begins to boil, add salt slightly and lower the heat while maintaining a very weak boil.
  4. Pour the shelled egg in the point where the water gently boils: maintain a moderate flame and cook for about 3 minutes. To facilitate the operation, it is advisable to cook the egg in a small saucepan (eg milk jug).

  The advice OK
  To facilitate the adhesion of the egg white to the yolk, it is important to maintain a very sweet flame: the egg, in fact, must simmer, do not boil briskly for this very reason.

  5. Gently remove the egg with the help of a skimmer: the egg is ready after about 3 minutes, or when the hardened egg white has completely trapped the yolk.
  6. With a knife, remove the most external and irregular parts of the egg white.
  7. Proceed as described also with the other eggs, taking care to cook them one at a time.
  8. Serve the poached eggs with plenty of raw or cooked vegetables.

  Alice's comment - PersonalCooker

  If you happen not to have much desire to cook, a poached egg, perhaps together with a "large portion of raw vegetables, will prove to be a good meal, to be consumed in extreme moderation by those who complain of disorders related to" hypercholesterolemia!

  Nutritional values ​​and Health Comment on the recipe

  The energy and nutritional contribution of the poached egg is the same as that of the raw egg, since it is a cooking method that does not significantly affect the thermolabile components and does not induce other changes of a physico-chemical nature in the food. The portion is about 90g (120kcal) and, in general, it is recommended not to consume more than 3 eggs per week, especially in the case of cholesterol alterations.