[{"data":1,"prerenderedAt":173},["ShallowReactive",2],{"guide-poached":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":127,"description":128,"difficulty":129,"equipment":130,"extension":138,"family":139,"meta":140,"navigation":141,"nonstick":142,"path":143,"photo":119,"prep":144,"region":145,"related":146,"seo":150,"servings":41,"slug":151,"sources":152,"status":162,"stem":163,"texture":164,"tools":167,"wait":119,"__hash__":172},"guides\u002Fguides\u002Fpoached.md","Poached",[],"onsen",{"type":9,"value":10,"toc":118},"minimark",[11,16,32,36,47,56,65,81,97,106],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29],"ul",{},[20,21,22],"li",{},"1 fresh large egg, refrigerated",[20,24,25],{},"1 tsp white vinegar, optional",[20,27,28],{},"Water for the pan",[20,30,31],{},"A pinch of salt, to serve",[12,33,35],{"id":34},"method","Method",[37,38,43],"cook-step",{"cue":39,"diagram":40,"number":41,"title":42},"The surface is calm, not rolling.","boil","1","Heat the water",[44,45,46],"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.",[37,48,53],{"cue":49,"diagram":50,"number":51,"title":52},"The thicker white stays around the yolk.","strain","2","Prepare the egg",[44,54,55],{},"Crack into a cup. For a neater shape, tip into a fine sieve briefly to drain loose white, then return to the cup.",[37,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"The white gathers and turns opaque.","poach","3","Lower into the water",[44,63,64],{},"Bring the cup near the surface and tip in the egg. Leave it undisturbed for 3–4 minutes. A whirlpool is optional for one egg and unsuitable for a crowded pan.",[37,66,71,74],{"cue":67,"diagram":68,"number":69,"title":70},"The white feels set around a soft centre.","assemble","4","Lift and drain",[44,72,73],{},"Lift with a slotted spoon. Check the white, drain on a clean towel, and season. Return to the water if any white is still clear.",[44,75,76,80],{},[77,78,79],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[82,83,85,88,91],"guide-notes",{"title":84},"Equipment & heat",[12,86,84],{"id":87},"equipment-heat",[44,89,90],{},"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.",[44,92,93,96],{},[77,94,95],{},"Nonstick:"," No frying pan needed. Use a saucepan deep enough for 7 cm water.",[82,98,100,103],{"title":99},"Troubleshooting",[12,101,99],{"id":102},"troubleshooting",[44,104,105],{},"Wispy trails come from watery whites or agitated water. Use a fresh egg, strain loose white, and lower the heat.",[82,107,109,112,115],{"title":108},"About this version",[12,110,108],{"id":111},"about-this-version",[44,113,114],{},"This is a single-egg poach. Add eggs separately with space around each when cooking more than one.",[44,116,117],{},"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":119,"searchDepth":120,"depth":120,"links":121},"",2,[122,123,124,125,126],{"id":14,"depth":120,"text":15},{"id":34,"depth":120,"text":35},{"id":87,"depth":120,"text":84},{"id":102,"depth":120,"text":99},{"id":111,"depth":120,"text":108},4,"A soft egg gathered into a tender white, without its shell.","Easy",[131,134,136],[132,133],"induction","pot",[135,133],"gas",[137,133],"electric","md","Shell & water",{"plain":141},true,"No frying pan needed. Use a saucepan deep enough for 7 cm water.","\u002Fguides\u002Fpoached",5,"Everyday technique",[147,148,149],"cilbir","eggs-benedict","onsen-tamago",{"title":5,"description":128},"poached",[153,156,159],{"title":154,"url":155},"J. Kenji López-Alt — poaching eggs and straining loose white","https:\u002F\u002Fwww.seriouseats.com\u002Ffoolproof-poached-eggs-food-lab-recipe",{"title":157,"url":158},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":160,"url":161},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fpoached",[165,166],"Runny","Tender",[168,169,170,171],"Wide saucepan","Small cup","Slotted spoon","Fine sieve, optional","OCBI4kEUjdrxgh0HQWLfxLoBBW4_qOmzvWHN1GQ8pyQ",1791339489329]