Poached egg

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Poached Egg

A poached egg is a type of egg that has been cooked by poaching, as opposed to boiling or baking.

Pronunciation

  • UK: /ˈpəʊtʃd ɛɡ/
  • US: /ˈpoʊtʃd ɛɡ/

Etymology

The term "poached egg" comes from the Middle English word "poche", meaning "bag", referring to the cooking method of the egg. The word "egg" is from Old Norse "egg", which is from Proto-Germanic "*ajją".

Description

A poached egg is made by gently simmering eggs in water, or sometimes in a broth or other liquid. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 Fahrenheit). During cooking, the egg white will coagulate and envelop the yolk, forming a round shape.

Related Terms

  • Egg: The organic vessel containing the zygote in which an embryo develops until it can survive on its own, at which point the animal hatches.
  • Poaching: A type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
  • Egg white: The clear liquid contained within an egg.
  • Egg yolk: The yellow spherical part of an egg that is surrounded by the egg white.
  • Simmering: A food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water.

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