This oil tip lets eggs melt on your tongue
Created: 01/12/2022Updated: 01/12/2022, 7:15 AM
By: Anne Tessin
A poached egg is perfect on a salad, but it's so difficult to make.
© PeteerS / Imago
Poached eggs belong to the premier class in the kitchen and hobby cooks can have a lot of difficulties with it.
An oil tip from Spanish cuisine should help you.
For many, a poached egg is one of the best things you can make out of eggs.
The egg yolk with the liquid core is great on avocado toast, in soup or just plain.
Unfortunately, it's not that easy to make.
If the vinegar, water vortex and twist is too complicated for you, then a Spanish method might be right for you.
This
version of the poached egg is almost a fried egg
.
It is not just fried in the pan, but cooked in olive oil, so that a liquid core remains - like a traditionally poached egg.
This preparation technique is called
confectioning
and it is much easier than classic poaching because you don't have to worry about the perfect shape here.
Poaching an egg in oil - this is how the tip works
You need about
100 ml of olive oil
, which you heat in a small pan over a medium flame.
There must be enough olive oil in the pan that the egg can swim in it without any problems.
You can even cook a few spices to add even more flavor to the egg.
Now carefully crack the egg so that the yolk is not damaged and let it slide slowly into the oil.
Let the egg slowly simmer until the egg white has hardened, then remove it
from the oil with a slotted spoon
and let it drain on kitchen paper.
Here you can see the technology in the video
Poaching eggs in oil: what to do with the oil
You need a relatively large amount of oil for this technique and you are probably wondering whether it is a waste.
You can collect the oil
after the jam, keep it tightly closed
and use it again the next time, or simply fry other dishes in it.
So you don't have to throw away any oil.
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