Poached egg - wikipedia Poached egg Poached egg A poached egg in a Salad Niçoise Main ingredients Eggs Cookbook : Poached egg Media : Poached egg A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water. Contents 1 Preparation 2 Steamed 3 Dishes with poached eggs 4 See also 5 References 6 External links Preparation A single broken poached egg on 2 pieces of toast The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius and cooked until the egg white has mostly solidified, but the yolk remains soft. The `` perfect '' poached egg has a runny yolk, with a hardening crust and no raw white remaining. Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion. Steamed The term `` poaching '' is used for this method but is actually incorrect. 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 a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Dishes with poached eggs Eggs Benedict, a dish often served for breakfast or brunch. Garnished suran ( poached egg ) Poached eggs are used in the traditional American breakfast / brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches. Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion / coriander broth with milk, known as changua or simply caldo de huevo ( `` egg soup '' ). The Libyan dish Shakshouka consists of eggs poached in a spicy tomato sauce. In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter ( or olive oil ). In Korean cuisine, poached eggs are known as suran ( 수란 ) and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion threads. Turkish dish Çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers. In India, fried eggs are most commonly called `` poached, '' but are sometimes also known as bullseyes, as a reference to `` bullseye '' targets, or `` half - boil '' in Southern India, indicating that they are partly cooked. These eggs are `` poached '' in name only and so do not share the same preparation method as poached eggs in other countries. See also List of breakfast foods List of brunch foods Scrambled eggs References Jump up ^ `` How to Poach Eggs, the Foolproof Method ( Really ! ) ''. Jump up ^ `` everybody likes sandwiches : how to make the perfect poached egg ''. Retrieved 2009 - 08 - 02. Jump up ^ `` how to poach an egg, smitten kitchen - style ''. smitten kitchen. Retrieved 2009 - 08 - 02. Jump up ^ John D. Folse, The Encyclopedia of Cajun & Creole Cuisine, Chef John Folse & Company Publishing, December 2004, ISBN 0 - 9704457 - 1 - 7 External links Wikibooks Cookbook has a recipe / module on Poached egg Mr. Breakfast : How do I make a poached egg ? Eggs List of egg topics Types Bird Fish and amphibian Monotreme Fossil record Cephalopod Fish Reptile ( dinosaur ) Pathology Biology Embryo Ichthyoplankton Ootheca Oviparity Spawn Zygote Components Yolk White Shell As food List of egg dishes Boiled Coddled Custard desserts Deviled Eggs Benedict Fried Omelette Poached Pickled Roe Scotch Scrambled Smoked Soufflé Tea egg Trophic egg In culture Easter egg Egging Fabergé egg Humpty Dumpty Oomancy Ovo vegetarianism Yoshi Commons Retrieved from `` https://en.wikipedia.org/w/index.php?title=Poached_egg&oldid=802586934 '' Categories : Egg dishes Hidden categories : Articles containing Korean - language text Talk Contents About Wikipedia Asturianu Cymraeg Deutsch Español Euskara Français 한국어 Italiano עברית Bahasa Melayu Nederlands 日本 語 Polski Português Русский Suomi Svenska ไทย 粵語 中文 Edit links This page was last edited on 27 September 2017, at 03 : 31. About Wikipedia

Question: where did the term poached eggs come from
Answer: cooked by poaching