POACHED EGG Meaning and
Definition
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A poached egg is a type of egg that has been cooked by submerging it in simmering water without its shell. The process involves carefully cracking the egg into a small dish or cup, and then gently sliding it into the hot water. The egg is then cooked until the whites are firm and the yolk remains delightfully runny in the center.
When prepared correctly, a poached egg has a soft, smooth texture with a tender white exterior and a luscious, velvety yolk that bursts gently when pierced. This cooking method allows the egg to retain much of its natural flavor, making it a preferred choice for breakfast and brunch dishes.
Poached eggs are versatile and can be served in a variety of ways. They are commonly enjoyed on their own, sprinkled with a touch of salt and pepper, or as a delicious addition to classic dishes like Eggs Benedict and Florentine. Poached eggs can also be served atop salads, rice bowls, or on toast, adding an elegant touch and enhancing the overall taste.
The art of achieving the perfect poached egg requires practice and attention to detail. Factors such as fresh eggs, precise water temperature, and gentle handling are crucial for achieving the desired result. While poaching eggs may be challenging for some, mastering this technique can result in a delectable culinary delight.
Common Misspellings for POACHED EGG
- ooached egg
- loached egg
- -oached egg
- 0oached egg
- piached egg
- pkached egg
- plached egg
- ppached egg
- p0ached egg
- p9ached egg
- pozched egg
- posched egg
- powched egg
- poqched egg
- poaxhed egg
- poavhed egg
- poafhed egg
- poadhed egg
- poacged egg
Etymology of POACHED EGG
The word poached in poached egg originally comes from the Old French word pochier, meaning to poach or to enclose in a bag. This term was borrowed from the Old Norse word poch, which translates to bag or pocket. The word evolved over time and eventually made its way into the English language as poached.
The use of poached in relation to eggs refers to the cooking method of gently simmering an egg in water without its shell. The term is believed to have originated in the late 15th century. The egg is cracked into a simmering liquid, traditionally water but now often seasoned or flavored liquids, and cooked until the egg white is set while leaving the yolk runny. The process somewhat resembles encasing the egg within a bag of cooking liquid, hence the association with the word poached.
Similar spelling words for POACHED EGG
