[{"data":1,"prerenderedAt":179},["ShallowReactive",2],{"guide-en-poached":3},{"id":4,"title":5,"body":6,"description":128,"extension":129,"meta":130,"navigation":174,"path":175,"seo":176,"stem":177,"__hash__":178},"guides\u002Fen\u002Fguides\u002Fpoached.md","Poached",{"type":7,"value":8,"toc":119},"minimark",[9,14,30,34,45,55,65,82,98,107],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"1 fresh large egg, refrigerated",[18,22,23],{},"1 tsp white vinegar, optional",[18,25,26],{},"Water for the pan",[18,28,29],{},"A pinch of salt, to serve",[10,31,33],{"id":32},"method","Method",[35,36,41],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40},"The surface is calm, not rolling.","boil","1","Heat the water",[42,43,44],"p",{},"Fill a wide pan with about 7 cm water. Bring to a simmer, then reduce the heat until only small bubbles rise. Add vinegar if using.",[35,46,52],{"cue":47,"diagram":48,"number":49,"title":50,"scene":51},"The thicker white stays around the yolk.","strain","2","Prepare the egg","shell\u002Fsieve-drain",[42,53,54],{},"Crack the egg into a cup. For a neater shape, tip it into a fine sieve over a bowl and swirl for a few seconds: the thin, watery white drains away and the firm white stays round the yolk. Tip it back into the cup.",[35,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"The white gathers and turns opaque.","poach","3","Lower into the water","shell\u002Fcup-tip",[42,63,64],{},"Hold the cup so its lip almost touches the water, then tip the egg in gently. Leave it undisturbed for 3–4 minutes. A whirlpool is optional for one egg and unsuitable for a crowded pan.",[35,66,72,75],{"cue":67,"diagram":68,"number":69,"title":70,"scene":71},"The white feels set around a soft centre.","assemble","4","Lift and drain","shell\u002Fslotted-lift",[42,73,74],{},"Lift the egg out with a slotted spoon and press the white gently with a fingertip: it should feel set, with a soft yolk beneath. Return it to the water if any white is still clear. Drain on a clean towel and season.",[42,76,77,81],{},[78,79,80],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[83,84,86,89,92],"guide-notes",{"title":85},"Equipment & heat",[10,87,85],{"id":88},"equipment-heat",[42,90,91],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[42,93,94,97],{},[78,95,96],{},"Nonstick:"," No frying pan needed. Use a saucepan deep enough for 7 cm water.",[83,99,101,104],{"title":100},"Troubleshooting",[10,102,100],{"id":103},"troubleshooting",[42,105,106],{},"Wispy trails come from watery whites or agitated water. Use a fresh egg, strain loose white, and lower the heat.",[83,108,110,113,116],{"title":109},"About this version",[10,111,109],{"id":112},"about-this-version",[42,114,115],{},"This is a single-egg poach. Add eggs separately with space around each when cooking more than one.",[42,117,118],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":120,"searchDepth":121,"depth":121,"links":122},"",2,[123,124,125,126,127],{"id":12,"depth":121,"text":13},{"id":32,"depth":121,"text":33},{"id":88,"depth":121,"text":85},{"id":103,"depth":121,"text":100},{"id":112,"depth":121,"text":109},"A soft egg gathered into a tender white, without its shell.","md",{"slug":131,"family":132,"region":133,"aliases":134,"texture":135,"difficulty":138,"prep":139,"cook":140,"wait":120,"servings":39,"tools":141,"equipment":146,"nonstick":154,"related":155,"art":159,"photo":120,"status":160,"sources":161,"plain":174},"poached","Shell & water","Everyday technique",[],[136,137],"Runny","Tender","Easy",5,4,[142,143,144,145],"Wide saucepan","Small cup","Slotted spoon","Fine sieve, optional",[147,150,152],[148,149],"induction","pot",[151,149],"gas",[153,149],"electric","No frying pan needed. Use a saucepan deep enough for 7 cm water.",[156,157,158],"cilbir","eggs-benedict","onsen-tamago","onsen","Researched",[162,165,168,171],{"title":163,"url":164},"J. Kenji López-Alt — poaching eggs and straining loose white","https:\u002F\u002Fwww.seriouseats.com\u002Ffoolproof-poached-eggs-food-lab-recipe",{"title":166,"url":167},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":169,"url":170},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":172,"url":173},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fpoached",{"title":5,"description":128},"en\u002Fguides\u002Fpoached","xKXKBrDTMgy7xWzO-hZmELZqnrWPgX8ClyC1_KaserQ",1791403720442]