With a poached Egg, the yellow Yolk remains liquid, and from the solid protein is enclosed and so ideal as a garnish for dishes such as spinach, asparagus, or potatoes can be served. The preparation of this Egg speciality, however, is considered very difficult and requires to lay some Practice, until you succeed.

There are mainly in French with some traditional dishes, including poached eggs. These are, for example, the Version of Beaugency with artichokes and beef, the covered Version of Joinville with croutons and shrimp or Sauce Villeroy, or mustard sauce.


a poached Egg, the following things are needed to inflict:

2 liters of hot water (without salt)

3 TBSP vinegar

fresh eggs, which have previously been stored in the refrigerator


The preparation of poached eggs is not difficult, but requires usually several Attempts until the desired result is a success. With the following step-by-step instructions, the Poach is a no-brainer.

The unsalted, but with vinegar is provided with water, bring to a boil and then to the lowest level.

When the eggs, the water may not gush.

A special Trick for the Success of poached eggs is to stir with the cooking spoon in the pot to create a whirlpool.

The fresh eggs separately in a saucer or ladle, and then slowly in the center of the swirl is left filled.

ideal way to coagulate the outside albumen with the help of vinegar and encloses the still liquid egg Yolk.

The eggs must now stay for 2 – 4 minutes in the water and can be stabilized with two tablespoons.

The finished poached eggs are retrieved with a slotted spoon from the pan.

they can be quenched from either the sink with cold water and a towel stored or in warm salt water inserted will be until they are served.

Poached eggs for beginners

anyone Who has tried it, but the eggs are absolutely not the desired shape and consistency, it is allowed, if necessary, or use the beginner’s version. With this method, you can’t go far wrong: here, Too, is also brought water in a pot to boil, with no vinegar must be added. The eggs must also be cooled.

The whole Trick of this variant is that the raw eggs are filled in cling film and top with a twine to be tied. This small pouch can now be used for 4 to 8 minutes in water and then out of cooked. After unpacking it from the cling film, these can be in any way served.