Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 19 :Eggs - Processing, Preparation and Preservation

Poached Eggs

Poached egg is made by breaking and directly putting the egg in boiling water. The egg is left in the hot water until the white is jelly like and uniformly coagulated and the yolk is semi liquid and covered by a thick coating of white. Ideally, a poached egg should compact with no ragged edges. This needs an egg of top quality. The technique used to put the egg in water also influences the end product.