POACHED EGGS Meaning and
Definition
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Poached eggs are a culinary term that refers to eggs that have been cooked by submerging them in simmering water, typically without their shell. The eggs are carefully cracked into a container of gently boiling water, allowing the egg white to envelop the yolk and create a delicate, tender texture. The process of poaching eggs requires precision and skill to achieve the desired result.
To make poached eggs, a shallow pan filled with water is brought to a simmer. A dash of vinegar may be added to help the eggs maintain their shape. The eggs are cracked, one at a time, into a small dish or saucer and then gently slid into the simmering water. As the eggs cook, the heat causes the proteins in the egg white to coagulate, resulting in a silky outer layer that encases the luscious, runny yolk.
Poached eggs are a popular preparation method due to the delicate, soft texture they offer. They are often served atop dishes such as eggs Benedict, salads, or toast. The runny yolk adds richness and creaminess to a variety of dishes. Poached eggs are also a favorite among health-conscious individuals as they require minimal fat for cooking, unlike other methods such as frying. The cooking time of poached eggs can be adjusted to achieve varying degrees of doneness, from softly poached with a runny yolk to fully poached with a set yolk.
Overall, poached eggs are a delicious and versatile culinary technique that involves gently cooking cracked eggs in simmering water, resulting in a tender white and a runny yolk.
Common Misspellings for POACHED EGGS
- ooached eggs
- loached eggs
- -oached eggs
- 0oached eggs
- piached eggs
- pkached eggs
- plached eggs
- ppached eggs
- p0ached eggs
- p9ached eggs
- pozched eggs
- posched eggs
- powched eggs
- poqched eggs
- poaxhed eggs
- poavhed eggs
- poafhed eggs
- poadhed eggs
- poacged eggs
- poacbed eggs
Etymology of POACHED EGGS
The word "poached" in "poached eggs" comes from the Middle English word "pochen", which means to enclose or surround. It can be traced back to the Old French word "pochier", meaning to pocket or enclose. This term was used because when eggs are poached, they are enclosed in a liquid while being cooked.
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