Maraaz 
What is the poached egg, one of the most popular egg cooking methods of recent days? For those who want to try a different egg for breakfast, here is the poached egg recipe!
Various egg recipes especially adorn the breakfast tables. Pouch eggs are a different cooking technique for eggs.
However, today this technique is a favorite of those who do sports and take care of their health because poached eggs are cooked without oil.
Poached egg can simply be defined as a boiled egg without a shell.
It is not easy to cook the pouch egg, which has a very beautiful appearance, without spoiling or distributing it.
The first feature of poached eggs is that the egg white is solid.
When cut, a fluid, well-cooked yellow in apricot consistency is a point to be considered.
Necessary materials:
- Egg
- Water
- Vinegar
Put three or four fingers of water in a shallow and shallow saucepan and bring it to a boil.
The amount of water should be such that half of the food to be put into it is submerged.
Egg hardens more easily if you add 1 teaspoon of vinegar to the water before it boils. Deterioration of the form becomes more difficult.
When the water reaches the boiling point, turn the gold down, the ideal temperature for the bag should be 80-85 degrees.
Let’s come to the most important issue after preparing the water. One of the most common mistakes made here is to break the egg directly into the water.
Instead, breaking the egg first into a small bowl will help it keep its shape. When the water shows signs of a slight boiling, draw a circular motion in the water with a spoon to create a small swirl.
Here is where you will leave the egg in the bowl, right in the middle of this vortex.
The ideal cooking time is 3 to 5 minutes, but if you are not sure, there is a method to check. With a colander, take the egg out of the water and gently see if the white is thick. The egg white should not remain liquid.
Once you are sure it is hardened, remove the egg from the water again with a colander.
Wait for the water to drain and serve hot so that it cools down and does not lose its consistency.
Here your poached egg is ready.
