Download presentation
Presentation is loading. Please wait.
Published byGarry Brooks Modified over 9 years ago
1
POACHING EGGS
2
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
3
Perfectly Poached Eggs
4
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.
5
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.
6
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.
7
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
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.