Poached egg: secrets and techniques for the perfect recipe by Eugenio Boer

A recipe for the weekend brunch? Today you'll discover how to cook eggs in a simple but delicious way: here's our poached egg! In this lesson, Chef Eugenio Boer reveals all these and other details to make the perfect poached egg step by step.
The main characteristic of the poached egg is the very soft consistency obtained by cooking the egg without the shell, directly in boiling water, so that the egg white completely wraps the yolk 🍳
The preparation may seem easy at first glance, but there are some precautions to follow, such as:
the water should be boiling but not too much
the addition of vinegar and salt
the famous whirlpool
the cooking time.
Discover this and many other egg recipes in our MasterClass on Acadèmia.tv!
00:25 INGREDIENTS
01:01 MORNAY SAUCE
05:00 TOASTED BREAD
08:00 SPINACH
09:20 POACHED EGG
11:03 PLATING
FULL RECIPE👇
Ingredients for 2 servings:
Preparation time: 15 min
Cooking time: 2 min per egg
5 min for spinach and bread
6 min for the mornay sauce
For the poached egg:
Eggs, 2 pcs
Vinegar, 10 g
Coarse salt, 15 g
For the mornay sauce:
Milk, 500 g
Asiago cheese, 80 g
Egg yolks, 2 pcs
Flour, 80 g
Butter, 50 g
Salt
Pepper
For the spinach:
Spinach, 2 bunches
Butter
Salt
Pepper
For the toasted bread:
Bread, 2 slices
Butter
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