POACH EGG Meaning and
Definition
-
A poached egg is a culinary term that refers to an egg that has been cooked by immersing it, without its shell, in simmering water or other liquid. This method of egg preparation typically involves cracking an egg into a bowl or cup and then gently sliding it into the heated liquid. Poaching eggs is a popular cooking technique and is often employed to achieve a soft, delicate texture for the egg white and a runny-to-medium consistency for the yolk.
The process of poaching an egg involves carefully controlling the temperature of the cooking liquid so that it is just below the boiling point, usually around 160-180 degrees Fahrenheit (71-82 degrees Celsius). The dispersed egg white coagulates as it is exposed to the hot liquid, wrapping around the yolk and forming a compact, round shape. Poached eggs are typically cooked for a few minutes until the egg white is fully set but still has a slightly soft and gelatinous texture.
Poaching eggs is a versatile cooking method, as the resulting eggs can be used in a variety of dishes. Poached eggs are frequently served on toast, as part of eggs Benedict, or as a topping for salads or grain bowls. The gentle cooking process of poaching also ensures that the eggs retain their inherent nutritional benefits, with protein, healthy fats, and numerous vitamins and minerals remaining intact.
Etymology of POACH EGG
The etymology of the phrase "poach egg" is derived from the Old French word "poche", meaning "bag" or "pouch". This term refers to the culinary technique of gently cooking an egg outside its shell by placing it in a pouch or bag made of simmering water or other liquid. Over time, "poche" evolved into the Middle English word "poch", which eventually became "poach" in modern English. The verb "poach" is now commonly used to describe the process of cooking an egg in this manner.
