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