What is poached? Surely many people know about it, but not everyone risks cooking it, and they don’t even want to talk about salads. In fact, preparing a salad with poached egg is very simple, if you understand the recipe well.
A bit of history
So, the word “poached" came from the French pochette, which in translation into Russian means a pouch. The full name in modern French sounds like oeufs poches (of posh). The literal translation is an egg scalded with boiling water. This species itself appeared in the 14th century in France. This was one of the elite's favorite treats. Later, the recipe was recorded in the cookbook, which was famous for its tricks of housekeeping. It was called Le Menagier de Paris. So the term “poached" appeared.
Often it is presented as one of the ways to prepare the most delicious dishes. By technology, it is similar to quenching, softening coarse fabrics. But the technique itself is aimed at products that were originally soft. Russian cookbooks also boast this word. The first name sounded like “pouches”. It was later converted to “in the pouch”. This is what helped the maximum spread of the dish in Russia.
How to cook a poached egg and how does it look?
There are many recipes for salads with poached egg. We will consider some of them in detail. But let's first learn how to cook the most important ingredient. Below is one way to cook it. He is the easiest.
For cooking, we need:
- fresh chicken eggs - 5 pcs.;
- water - 2 l;
- salt - 1 tsp;
- grape vinegar (can be table) - 1 tsp.
We put a pot of water on the fire, add vinegar there. We wash the eggs and take one in our hands. Gently break the shell, pour the contents on a saucer or in a cup, trying not to damage the yolk. As soon as the water temperature rises to 97 degrees, adjust the fire so that it does not boil, because the protein can instantly curl. Start mixing it to form a funnel. Take a saucer or cup with protein and yolk, carefully pour it into the water, hitting the center of the funnel. Do the same with others. Do not overdo it, and remember that they should not stick to each other. Cook them for 3 to 6 minutes. To check their readiness, catch one with a spoon, pressing a little with your finger, evaluate the strength of the protein. We take the finished out of the pan, dry. The best result is an even and smooth ball. If there are rags, just cut them off. This egg is a protein that surrounds the yolk. Protein should be tightly cooked, and the core - a little thickened. In theory, this dish should be much tastier than a regular boiled egg. No wonder everyone loved him so much in France?
The lightest salad
Now go to the recipe with a photo of a salad with poached egg.
We will need:
- olive oil - 2 tbsp. l .;
- Tomatoes and cucumbers - 2 and 1 pcs.;
- sea salt - a pinch;
- a chicken egg is one;
- feta cheese - to taste;
- arugula - 2 bunches;
- seasoning "Provencal herbs" - a pinch;
- pesto sauce to taste.
We lay out the salad on a plate. Cut cucumbers with tomatoes. Next, prepare the poached recipe, which was given above. Spread the finished egg on the dish. Add pesto sauce and feta cheese. Herbs with sea salt are added to taste.
But what if you add some ham?
Let's experiment by adding the ham, change the composition of the salad.
The ingredients we need:
- ham;
- cherry tomatoes - 4 pcs.;
- lettuce - 3 pcs.;
- slice of loaf;
- hard cheese;
- balsamic vinegar - 1 tsp;
- egg.
We wash lettuce leaves, dry them. Gently tear it apart. Put the pieces in a plate and pour it with balsamic vinegar. We take a slice of the loaf, cut into cubes, fry in a preheated pan. Once the crackers have become golden, remove from heat. The result should be: they are crispy on the outside, and soft on the inside. Cut the cherry tomatoes into two halves, put them on a plate with lettuce. Add crackers. Next, we are taken for cheese. Take a small grater, three it, sprinkle a plate. Now we are taken for the most important thing - a poached egg. After boiling the egg, put it in the center of the plate and pepper, salt to taste. After that, make a small incision in the egg so that the yolk leaks onto the salad. At the end of cooking, add the ham.
Following simple recipes, you can pleasantly surprise guests, as well as friends and relatives. Photo salad with poached egg can be seen in the article. Good appetite!