Malzemeler
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1 egg
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Water
Tarifler
Crack the egg into a small bowl or a soup ladle, taking care not to break the yolk or ruin its appearance. Once the water begins to boil, reduce the heat. The ideal temperature should be between 71°C and 82°C (160°F to 180°F).
Before placing a single egg into the gently simmering water, swirl the water slightly to cool it down a bit.
Carefully drop the egg into the very center of the gently simmering, swirling water.
To help the egg hold its shape, keep stirring the water in circular motions.
Wait 3–5 minutes for it to cook. The egg is done when the white has solidified and the yolk starts to thicken.
Remove the poached egg using a slotted spoon. Drain the excess water back into the pot, then place the egg on a plate and serve as you like. Enjoy!
