Video: croutons with poached eggs and butter sauce from Yulia Vysotskaya. What are the methods for boiling eggs without shells?

What to cook for breakfast

poached egg how to cook

5 minutes

140 kcal

5 /5 (1 )

If in England oatmeal is traditionally prepared for breakfast, then in France it is a poached egg. This original method cooking eggs without shells. At the same time, the white acquires a delicate, uniform structure, and the yolk remains moderately liquid and creamy.

Eggs boiled in a bag using the more conventional method are often difficult to peel. This is where poaching comes in handy. This egg could be a separate dish for breakfast or as an addition to vegetable salads and toast. It can also serve as a kind of sauce for pasta.

Poached eggs are very easy to prepare. My 12 year old daughter can do this easily. There are two ways to do this: dip the egg directly into water or boil it in cling film. How to do this and how long to cook a poached egg in film or in water, I will tell you in the recipe.

• Try to use fresh eggs for poaching, then the white will hold its shape better. To check freshness, place the egg in a container of water. Fresh egg will immediately fall to the bottom, and the stale will rise blunt end up or starts to float. You can also shake the egg. Fresh ones are tightly attached to the shell, but stale ones will hang around inside.
• If you strain the egg through a slotted spoon or large sieve before cooking, you will not need to clean it of “rags.”
• To get correct form eggs, you need to add a little vinegar to the water. This will not affect the taste of the egg, but it will help the whites gather more tightly around the yolk.
• The water should not boil too much during cooking.. It should simmer, and small bubbles will come from the bottom.
• The degree of poached cooking is checked by lightly pressing the yolk. At proper preparation it will spring back. If the yolk is soft, it means it is undercooked, and if it is hard, it means it is overcooked.

Did you know? When going on a picnic to the hot springs, the Japanese often take eggs with them, which are cooked on the spot. The springs always maintain the ideal temperature for poaching – 60°.

How to cook a poached egg at home

Kitchen utensils: small saucepan, small bowl, slotted spoon, spoon.

List of ingredients

Step-by-step preparation

1. Pour water into a saucepan and bring it to a boil. high fire. I have a 1.5 liter saucepan for this. This is enough to boil several eggs in a row.
   
   
2. Reduce the heat to the minimum and wait until the water stops boiling and bubbling heavily. If desired, add a little salt.
   
   
3. Take a small bowl or small cup and crack an egg into it. We do this carefully so as not to damage the yolk.
   
   

   If there is any doubt about the freshness of the egg, pour it onto a slotted spoon or sieve. Don't worry about all the squirrels escaping. Only its liquefied part will leave. Over time, the protein gradually loses its density and becomes watery. This causes peculiar rags to appear during cooking, which will then have to be removed.

4. Using a spoon, stir the water clockwise and create a funnel.
   
   
5. Take the container with the egg and pour it into the center of the funnel in one quick movement.
   
   
6. We wait 2.5 minutes and remove the finished poached meat using a slotted spoon. It will take about the same amount of time to cook in the shell.
   
   

This poached dish is slightly flattened and fits perfectly on toast. It turns out to be a wonderful analogue. If you need exactly egg shape, then add a couple of tablespoons of vinegar to the water after boiling.

Cooking options

How to cook a poached egg in the microwave

For many, the microwave has already become an indispensable assistant, especially for cooking quick breakfasts. For me personally, until recently, it had one drawback - you cannot boil eggs in it. They just explode there. But progress does not stand still, and I learned to cook poached eggs in it.

Poached egg in cling film

An egg prepared in this way is neatly shaped and resembles a pouch or manti. To do this, you will need a piece of cling film and a teaspoon of vegetable or olive oil. You can also boil a poached egg in a bag. This method is also convenient because you can cook several poached eggs at the same time, and also embellish the taste of the egg with your favorite spices.

1. Bring water to a boil in a saucepan or small saucepan and reduce heat.
   
   
2. While the water is boiling, cut off the film and place it in a bowl or wide cup. Pour in the oil and spread it over the surface of the film using a brush.
   
   

   If this is not done, then it will be difficult to separate the egg from the film.

3. Break the egg and pour it onto the film. You can sprinkle the oil with pepper, a mixture of herbs or other spices before doing this.
   
   
4. We collect the film in the form of a bag, wrap it and tie it. We try to remove all the air from the bag, then the egg will turn out to be neatly shaped.
   
   
5. Place the egg in a saucepan with boiling water for 2.5-3 minutes.
   
   
6. Remove using a slotted spoon and remove the film.
   
   

If you like, you can sprinkle a little grated cheese on the film with butter before pouring in the egg.

What to serve with

There are no special rules for serving poached eggs. It depends on taste preferences and imagination. I offer several options that you can modify at your discretion:

Video recipe: how to cook a poached egg

Look original way cooking scrambled eggs for breakfast in a video that shows how to cook a poached egg.

How to cook poached eggs perfectly? 2 ways [Men's Cooking]

Poached eggs are a very impressive dish. It can be served with vegetables or meat, made into bruschetta or just sandwiches. But poached eggs don't always turn out the way we intended them. In this episode of Men's Cooking, see how to cook poached eggs.

How to cook a poached egg? Method No. 1.
Place a pot of water on the burner and wait until the water boils. As soon as bubbles appear, lift the pan, wait until they disappear and put it back. Smash chicken egg into a small bowl so that the yolk remains intact. Take a whisk, make a funnel in the pan and quickly pour the egg into the very middle. Make sure the yolk remains liquid. Wait about three minutes and remove the egg with a spoon or spatula. A delicious poached egg is ready! If you were unable to cook a poached egg using the first method, there is a second method.

How to cook a poached egg? Method number 2.
For this method you will need a small bowl, cling film and olive oil. cut it off big piece film, cover the bowl and make a hole in which there will be a poached egg. Grease the hole with olive oil and crack an egg into it. You can add spices and seasonings to it. Now wrap it in film and put it in boiling water. Keep it for three minutes and the poached egg is ready! The poached egg in film turns out smooth and cool!

“Men's Cooking” is a channel for real men who are not afraid to stand at the grill or stove.

Here you will learn about the most delicious and simple dishes which can easily be repeated at home or outdoors. We invite chefs from Moscow cafes and restaurants to the channel to learn more about delicious food. You will find here the most different recipes- meat, pies, soups and much more.

Now you don't have to store it cookbook, because there is a channel “Men's Cooking”. Subscribe to see hot recipes every Monday and Thursday!

Poached eggs were mentioned on the menu of the French nobility at the beginning of the 14th century. The delicate, creamy yolk in the dense white of a shell-boiled egg made me order the dish from the chef again and again, until it became a standard breakfast. Commoners, unlike lords, did not pursue delicacies; for them it was more important to get hearty lunch. Farmers and townspeople even cooked scrambled eggs for the holiday, and hard-boiled eggs for daily meals.

A French chef brought a recipe for poached eggs to Russia in the 19th century. Tsar Alexander I and his family appreciated taste qualities snacks and often indulged themselves an unusual delicacy. Over time, the fashion for “scalded eggs,” as the French called them, spread throughout the world. Poached eggs are included in the menu of leading restaurants, and in different countries the dish has undergone significant modifications and often looks truly royal.

An egg that is supposed to be boiled without a shell must be fresh. In a stale egg, the white will not be dense and will not form a neat pouch in which the yolk is hidden. The latter in this case will not retain its unique softness. Ideally, it should not peek out from under the protein at all.

Second important point– You cannot poach an egg in boiling water. The heat should be low so that the yolk does not become as elastic as the white and the egg does not lose its shape. A teaspoon of vinegar dissolved in water will help keep the egg intact. Without it, the protein will break down into flakes, and the snack will take on an unappetizing appearance.

The egg should be lowered into the water after it has been stirred and turned into a “funnel” so that the white does not spread. The egg is not placed in the center of the funnel, but closer to the edge of the pan. If you take it out of the refrigerator, you should let it warm up until room temperature before starting cooking.

In 2 min. being in hot water, the whites will not remain very dense. If you want to get a well-boiled egg with strong protein, you need to cook it for 4 minutes.

A gourmet dish can be prepared in an ordinary kitchen not equipped with special equipment. It should be remembered that the water in the pan should not be boiling, but hot. You should not put 4-5 eggs into a small container at once, as the water temperature will drop and the whites will spread.

The simplest (without special devices)

Pour enough water into the pan to cover the egg. It will heat up, but no bubbles should appear in it. Adding a teaspoon of vinegar or one and a half spoons lemon juice and having salted, stir the funnel with a spoon, and one by one the eggs are dropped into the water near the wall of the pan. Depending on the desired consistency ready-made dish The timer is set for 2-4 minutes.

Boiled eggs are carefully removed from the water with a slotted spoon. Excess moisture is removed with a paper napkin. Before serving, the poached egg is sprinkled with spices to taste or placed in the sauce. Classic option will become mayonnaise.

Using the package

A more practical method involves using cling film to poach the eggs. A film is placed in a cup and greased with vegetable or melted butter. It pours out on her broken egg, after which the film is tightly twisted around it and tied with twine.

In this case, there is no need to add vinegar to the water; the egg will remain intact thanks to the film. If the task is to boil a lot of eggs, this option is better than the previous one, since you will be able to prepare them all at once and put them in the pan at the same time. Even if the water in it cools slightly, the protein held by the film will not disintegrate.

Many housewives who are passionate about culinary experiments are given interesting gifts by their friends. kitchen utensils. The poacher is one of these things. A standard plow maker is a plastic container, slightly larger than an egg, with a lid and handle for removing the device from hot water.

It, like cling film, is lubricated with vegetable oil before use so that the egg does not stick to the walls. After breaking the egg and pouring it into the tiller, you need to carefully close it with a lid so that the white does not get into the water.

After cooking the eggs, take out the poacher and place it on the table for a minute to cool. The egg can then be used as a snack or as an ingredient in a complex dish.

In a slow cooker or steamer

Special molds are sold for steamers, but regular cups will also work. A mug of water is poured into the cavity of the steamer and a wire rack is placed. Forms or cups are greased with vegetable oil, filled with eggs and placed on a wire rack. 2 min. they should be cooked under a closed lid in the “Steam” mode for another 2 minutes. the same, but with the lid open.

In the microwave

The poached egg will cook in 1 minute. If it seems runny, you can return it to bake for another 15-20 seconds. When not at hand special molds, they are replaced by cups or bowls.

They are filled halfway with water and a small amount of vinegar. Eggs are poured into cups, then covered with a saucer and placed in the microwave at maximum temperature. You can have a snack like this even in the office.

In the oven

Cooking in the oven is convenient because you can spread a lot of eggs on a baking sheet. If the hostess plans to serve poached eggs to guests in portions, it is better to stick to this method.

Pour a tablespoon of water into the muffin tins. They are placed on a baking sheet and filled with eggs. Poached eggs are baked for about 12 minutes at a temperature of 200 °C.

The finished appetizer should cool slightly, after which it can be placed on plates. Eggs will be purchased interesting shape, and they will be easy to decorate.

How and with what to serve a poached egg

A dish with a poached egg will be satisfying if, in addition to chopped fresh vegetables and greens, place a circle of sausage or fried meat. This hot snack It is served in portions, so you need to think about how to decorate it in advance.

The French fry breaded poached eggs. It replaces bread, which, in combination with an egg product, also perfectly satisfies hunger.

Finished poached eggs are sprinkled with flour, dipped in raw protein and roll in breading mixed with salt, black ground pepper and chopped garlic. All ingredients are added to taste. After this, the appetizer is fried on both sides. vegetable oil. The finished breaded poached egg is decorated with parsley leaves.

Americans who love hamburgers and sandwiches have come up with their own dish called “Eggs Benedict.” Place bacon or a slice of ham and a poached egg topped with hollandaise sauce between two layers of bun. It is made with melted butter, lemon juice and balsamic vinegar. It can be replaced with mayonnaise.

Nowadays, eggs benedict is cooked with salmon, tomatoes and herbs. Chefs offer their own variations to modernize a long-known dish.

Conclusion

After reading recipes for egg snacks, it seems like I can come up with a way to prepare them. new way impossible. And yet, in recent years, craftsmen have invented and made popular boiling eggs “inside out.”

A fresh egg is wrapped with adhesive tape, and then 7 minutes. unroll in a sweater sleeve or stocking. The egg should be secured well by tying the sleeve or stocking on both sides. By hard-boiling it directly in the ribbon and peeling it, you will be able to taste a dish where the white and yolk have swapped places.

Poached eggs have remained a favorite delicacy since the Middle Ages. Every French restaurant considers it an honor to present it on the menu and name the dish after one of its famous compatriots. It’s not difficult to prepare poached dishes at home; they look beautiful and will surely please your guests.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Anna: | November 22nd, 2015 | 9:46 pm

I beat all the eggs into a plate and carefully add them to barely boiling water.
At the same time, put the bread in the toaster for 2 minutes.
Everything is ready at the same time.
I remove the saucepan from the heat, spread the toast with butter, and remove the eggs from the water with a slotted spoon.
No vinegar.
The eggs, however, are fresh (we have our own chickens).

Elena: | October 2nd, 2015 | 2:25 pm

Poaching eggs is very easy. It took me a long time to get ready, but everything turned out to be as simple as shelling pears. There is no need to create a funnel. The main thing is to first break the egg into a bowl, then immediately into the water. If the whites spread, just scoop them up towards the yolk with a spatula. It is more important not to plop the egg, but to slowly pour it from the bowl into the water. I make it in a frying pan. You can boil several eggs at once without them touching each other.

Julia: | January 23rd, 2015 | 1:29 pm

My God, this is the first time I learned that there is such a way to boil an egg, and it would seem that there is nothing to know about boiled eggs! And if it weren’t for your newsletter, I most likely would not have known this for a very long time! THANK YOU!!! and how to pronounce it correctly - through O or through E? You have to show off to the fullest! :)
Answer: Poached egg - of course, through O :)

Sanyok: | January 24th, 2014 | 2:46 pm

Everything is great!))

Christina: | January 4th, 2014 | 12:07 pm

It turned out very tasty! Thank you! I did it for the first time and it worked! Only I didn’t have vinegar at home, so I poured it citric acid, it’s interesting how it turned out)))

Ksenia: | April 10th, 2013 | 2:09 pm

Daria, thank you for the recipe, I’ve been wanting to learn how to cook poached meat for a long time, I’ll try it. I was pleasantly surprised by the source of the recipe! You know French or are the happy owner of this book in Russian. I just didn’t see this book in Russian on the Internet, and after watching the movie “Julie and Julia” I really looked for it on the Internet, but alas.

Answer: I bought it on Ozone. I have two of them: Bon appetit! Basics of classical French cuisine and Voila! Culinary wisdom from Julia Child. I liked the first one more, especially since that same Beuf Bourguignon is also in it :)

Lyudmila: | December 7th, 2012 | 1:48 pm

Well... I've seen all these methods - both in a bag and in a special device for poaching, but it's not the same.
Moreover, there are actually more body movements with the bag than with an egg cooked according to the rules in water =) And it’s not as difficult as it seems at first glance.
PS. But an egg boiled in a bag still looks “not poached”!!! :P

Dasha: | September 16th, 2012 | 7:49 pm

Dmitry, corrected it. And activated your account on the forum - welcome!

DmitryE: | September 16th, 2012 | 8:36 am

Daria, please correct the typo
Not “Chekalina” like mine – but “Chekalova”
Thank you!

DmitryE: | September 16th, 2012 | 7:05 am

Now watch the program “There is Happiness!” with Elena Chekalova - about eggs Benedict

And notice how gracefully she solved the poached egg problem.
After this release I will never go back to the traditional way.

Evgenia: | August 5th, 2012 | 7:04 pm

Well, now I’ll definitely try to make these same poached eggs! Well, I can’t get it together, something stopped me)). You write it so well, so clearly that it seems nothing could be simpler!)) Thank you!!

Helavisa: | June 15th, 2012 | 11:12 am

Yeah... you won’t find fresh eggs in the city during the day (((And the dish is so tempting! I really want to try it.

Answer: Can be found in stores or markets. Not always, but sometimes you get lucky. You just need to look at the release date (the stamp is on the egg itself)

Melponema: | May 22nd, 2012 | 4:44 pm

All you have to do is find fresh eggs...

Olli: | May 11th, 2012 | 12:13 pm

It all depends on the presentation. If, according to the rules, on toasted bread or bread with butter, then of course, but if on toast, then it’s okay. The calorie content of a soft-boiled egg (I think we can equate it to a poached egg is 159 kcal, but this is per 100 g. The largest chicken egg is max. 80 g. Out of curiosity, I calculated the calorie content of my breakfast today: poached egg on toast from sliced ​​loaf, feta cheese with dill and bell pepper on toast and coffee with milk (without sugar) – 303 kcal. For breakfast it's not even bad. There are 124 kcal per egg, discard the cheese and two eggs are yours. So eat with pleasure and do not feel any remorse. By the way, my willpower is also somehow not very good (((.

Answer: the trouble is that I like it according to all the rules: with bread, butter, and preferably with hollandaise sauce. And this, alas, is very high in calories. But just eggs are so sad, even if they are poached eggs...

Olli: | May 7th, 2012 | 1:56 dp

I cook poached eggs in a small round-bottomed pot. Moving the spoon in a circle creates a funnel into which the egg is poured, it turns out very well, but your method seems easier to me, thank you. I was very surprised by the remark in the comments that “you’ll force me to eat figs,” I have a different situation: I don’t have time to cook, they eat it in one moment, not only from the family, but also from guests who ran in to see the light.

Answer: Yes, it's very tasty. But I don’t cook often because it’s too high in calories and my willpower is weak :)

Elena: | May 4th, 2012 | 12:03 pm

I don't wash off the vinegar. I think it tastes better this way) I serve poached eggs as a dressing for green peas slightly boiled in salted water.

Poached egg- is it chicken or quail egg, which is cooked in water. The perfect poached egg has a smooth runny yolk and an opaque white that completely surrounds the yolk.

Eggs are served mainly for breakfast and poached originates from France. Cooking an egg in water is healthy way cooking because no oil is required. Poached eggs are used as a separate dish, added to salads, on toast, served with vegetables, or cooked eggs Benedict with.

Many people believe that the perfect poached egg is very difficult to prepare and this is true if you do not know the tricks of preparing these unusual eggs.
Eat simple methods preparing poached eggs, which are described below.

Method 1

Pour water into a shallow saucepan, bring to almost a boil over medium heat (temperature about 80 degrees) and pour in 2 tsp. vinegar (9%), this will help to keep tightly egg whites around the yolk.

Carefully break the egg into a clean cup; it is advisable for the eggs to be at room temperature. Carefully and slowly pour the finished egg into the water and vinegar and set the timer for 3 minutes. When cooking several eggs at once, make sure that they do not cook close to each other.

When the white has curled, use a slotted spoon to slightly turn the egg and leave until the end of the set time. The water should not boil.

After 3 minutes, carefully remove the finished poached egg with a slotted spoon and, if the white is still transparent, then leave the poached egg in the water for another 30 seconds. Place the finished poached egg on paper napkins and, if not served immediately, send it to ice water and cool. Store the egg in the refrigerator and heat it in hot water for 30 seconds.

Method 2

Break the egg into a bowl. In a saucepan, bring water and vinegar (2 tsp) to 80 degrees and stir the water in one direction with a whisk, creating a funnel.

Carefully pour the egg from the bowl close to the water into the center of the funnel and turn off the heat. Let the egg cook for 4 minutes.
Vinegar in water helps the protein coagulate faster and more tightly.
Photo without adding vinegar.

Photo with vinegar added.

Method 3

To prepare poached eggs you will need a slotted spoon with small holes.
We also heat the water to 80 degrees and add vinegar. Break the egg into a cup and, before putting it into the water, pour the egg into a slotted spoon.

And immediately carefully place the egg into hot water. Cook the poached egg for 3 minutes and remove with a slotted spoon.

We get the perfect poached egg.

Method 4

For this method we need lid rings.

Break the eggs into clean bowls.

Pour water into a shallow frying pan and, as in all versions, bring it almost to a boil. Lay out the rings from the lids.

Pour the prepared eggs into the rings, cook for 2 minutes, then check if the white remains transparent and leave for up to 3 minutes.

Remove the rings with tongs and use a slotted spoon to remove the eggs onto napkins.

Method 5

This method will require cling film. Heat water in a saucepan. Cover the bowl big piece films.

Carefully break the egg without damaging the yolk.

We tie the film with the eggs into a knot and send it to cook in a saucepan.

Cook over very low heat, covered, for 5-6 minutes.

Remove the finished poached eggs in film with a spoon, open the film and serve immediately.

Method 6

This method will require silicone molds for cupcakes.
Break the egg into silicone mold, bring the water almost to a boil and carefully place the egg into the water. Reduce the heat to low.

Cover the pan with the egg and cook for 8 minutes.

Carefully remove the finished poached egg using a knife.

There are many options for preparing poached eggs, try all the options and choose yours. Delight yourself and your loved ones with delicious dishes!!!

Shared

Whatever your morning, breakfast is an essential part of it! I suggest you cook a poached egg. An egg prepared in this way can become a separate dish on the menu or be part of salads or be the basis for sauces. What is there! An ordinary sandwich with this egg will become real culinary masterpiece!

Poached eggs are a dish from French cuisine. Initially, they were cooked in a parchment bag soaked in oil. Hence the name of this dish: “poached”. Translated from French poche means pocket.

What to serve with?

Thin slice of ham, lettuce, toast white bread- a classic company for poached eggs. Plus it's a great ingredient! Hot flowing yolk - best company For warm salad. Serve poached eggs with lightly salted salmon or trout, on a bed of herbs and even green peas!

Poached egg as an addition to the main dish Poached eggs go well with all types of bread Serve the poached egg with your favorite type of greens! Poached eggs go great with any vegetables!

Sauce options

Dutch

Take the following components:

Preparation:

1. Cool the melted butter to room temperature.

Be careful not to burn the oil!

2. Place the yolks in a heatproof bowl and combine with lemon juice.

Mix the yolks with the juice of half a lemon

3. Place the mixture on a warm water bath and whisk for 5 minutes.

4. As soon as the yolks become fluffy, add the cooled butter in a thin stream, constantly whisking the lemon-egg mixture.

5. When the sauce thickens, add spices to it. After this, whisk the sauce for another 20-30 seconds.

Most popular sauce for poached eggs

From spinach

What is it made from:

To prepare it:

From tomatoes

Components:

Preparation:

1. Peel and chop the garlic and onion as finely as possible and simmer them in vegetable oil. Readiness is easy to determine: the vegetables will become soft and take on a golden hue.

finely chop the garlic and onion

2. Pour the tomatoes along with their juice into the frying pan with the fried garlic and onions. Add marjoram and sugar. Heat everything together to a boil. Simmer the sauce until thickened (about 10 minutes).

Fry vegetables over low heat

3. Season with salt, pepper and puree in a blender. At this stage you can add capers, but it is not necessary.

Capers give the sauce a richer flavor

4. Serve warm with freshly poached eggs.

serving option

What makes poaching eggs so successful?

Learn these points and prepare the dish at home no worse than famous chefs! And what’s especially nice: it’s not required special effort and the use of additional devices.

A selection of recipes

There are several ways to prepare poached eggs: from classic to progressive using modern household appliances: microwave oven, multicooker. For the classical method it was also invented special device- plow woman. It resembles a slotted spoon, with the shape of an egg. It is assumed that the natural contour will be preserved and the egg will turn out perfect. There are other types of plowing machines. Their photos are presented below.

Will make your poached egg a masterpiece!

For those who love convenience in everything!

For those who value the convenience of household appliances!

Allows you to cook several eggs at once!

In a saucepan

Choose dishes with thick walls and a wide bottom. A saucepan works well. The container needs to be voluminous so as not to reduce the temperature of the liquid after immersing the egg in it.

It is important to accurately determine whether the egg is ready. The white should turn white and lose transparency. The yolk will remain liquid and be covered with a thin film of white. It is better to determine readiness correctly, otherwise the egg will be overcooked, and it will be a completely different dish. Take the egg out early - the white will not cook.

If necessary, trim off all the whites along the edge. You can use a knife, a glass, or even a spoon! The poached egg is ready!

It should not only be tasty, but also beautiful!

In the microwave

The option using a microwave oven is simpler than the classic one.

In a slow cooker

Basically, you can use a slow cooker instead of a pan and cook poached meat in the classic way with the lid open. However, there is a way that takes into account all the convenience of this household appliance.

Please note that the cooking time also depends on the features of the higher multicooker model. Specify optimal mode For preparing poached eggs, please refer to the instruction manual. Don’t forget to put a special device for steamed dishes in the multicooker bowl! As a rule, it is included in the package when purchasing equipment.

Poach using a bag