POACHING EGGS

Terms to know

Cooking The process of preparing food for eating by

applying heat Poaching

Cooking food in liquid (usually flavored) at a temperature below simmering, 160°-180°F

Coagulation When proteins are heated they solidify and

become firm pH

The measure of acidity or alkalinity of a substance

Perfectly Poached Eggs

Importance of Water Temperature Water Temperature: You will want to

bring the water to a temperature of about 160 to 180ºF (71-82ºC). As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.

If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk.

Why Add Vinegar?

Adding acid to the poaching water will cause more the whites to coagulate better, it also lowers the temperature at which the eggs coagulate.

When a lot of acid is used, it denatures (unravels) the protein structure.

A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.

Lab procedure:

All students will poach first egg in 4 cups of water without any vinegar added.

For the second egg add the following amount of vinegar to 4 cups of water: Kitchens 1, 3, 5, 7 – 1 Tablespoon Kitchens 2, 4, 6 – 1 teaspoon