Let Poached Eggs
Poaching er en enkel måde at omdanne det ydmyge æg til en luksuriøs godbid. Når du får denne teknik ned pat, kan du nyde pocherede æg til en let morgenmad, en tilfredsstillende frokost eller en lys middag.
Kilde: Hverdagsmad, marts 2010
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Hvis din æghvide tynder ud i gryden, skal du prøve at hvirvle vandet, inden du tilføjer det næste æg. Det bevægende vand hjælper med at holde ægets form. Pocherede æg er gode på toast med tomat og flødeost, spinat og hvidløg eller flødeost og røget laks.
Preston
26.04.2023 @ 20:23
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Danish to English.
Poaching is an easy way to turn humble eggs into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for a light breakfast, a satisfying lunch, or a light dinner. Source: Everyday Food, March 2010 10 minutes 10 minutes Makes 3 to 4 Total time Preparation Yield Ingredients 3 or 4 large eggs Directions 1. In a 12-inch straight-sided sauté pan, heat 2 inches of water over medium until bubbles cover the bottom and sides of the pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving space between them. 2. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of the pot, if necessary. 3. Using a slotted spoon, remove eggs from water. If using the same, blot the bottom of the spoon on a paper towel to remove excess water before serving. Cooks Notes If your egg white thins out in the pot, try swirling the water before adding the next egg. The moving water helps to hold the eggs shape. Poached eggs are great on toast with tomato and cream cheese, spinach and garlic, or cream cheese and smoked salmon.