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The egg is placed in a cup and suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing several circular cups that each hold one egg, and an additional lid over the top.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". Queijada: Savory or Sweet Portugal: Quiche: Savory France Quiche has a pastry crust and a filling of eggs and milk or cream. It can be ...
Hot Toddy. Not for the kids of course, but a hot toddy can be so soothing to sip. All you need is hot water, lemon, honey, and a splash of bourbon or whiskey.
Media: Coddled egg For coddled eggs cooked in shell in boiled water, see boiled egg . In cooking, coddled eggs are eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature .
The surrounding egg white floats perfectly around the yolk, membrane intact. One of the divers was even able to make the egg 'dance' around by manipulating the current of the water around it.
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