Caesar Salad:
Learning Intention:To break down the steps of how to poach an egg.
Success Criteria:1. I can use an egg that is at room temperature.
2. I can add vinegar to the poaching water, as I understand it helps to set the egg and keep its shape. 3. I can make a whirlpool in the saucepan and pour the egg from a cup into the middle of the whirlpool to help prevent the white from spreading out. How to poach an egg:Tips and Techniques:1. Use a serrated bread knife to cut the bread more easily. it is also important that you cut the cubes all the same size.
2. Make sure the egg is at room temperature before you poach it. 3. Using vinegar helps the rate of proteins in the egg to coagulate and keep its shape. 4. By making a whirlpool in the saucepan and pouring the egg from a cup into the middle of the whirlpool, you are able to prevent the white from spreading out. This helps compact the white and give you a nicely rounded egg for presentation. Food preparation skills required:1. Slicing
2. Blending Cooking methods:1. Poaching
2. Baking 3. Frying |
What is a poached egg?A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favored because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process (except for the need to adjust for altitude, given that the boiling point of water decreases as altitude increases).
The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg whitehas mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.[1] Fresh eggs will yield the best results.[2] Broken into simmering water, the white will cling to the yolk, resulting in cooked egg white and runny yolk. To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water.[3] Stirring the water vigorously to create a vortex may reduce dispersion.[4] Special pans, with several small cups, allow a number of eggs to be poached at the same time. These were a popular utensil for many years but the resultant rubbery texture and "bun-shaped" eggs they produced saw their popularity fade as TV shows and books - especially those on traditional French cooking as exemplified by Julia Child and Elizabeth David - revived interest in basic domestic cookery techniques . Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.[5] Cooking time is about two and a half minutes if the eggs begin at room temperature, about three minutes if taken from a refrigerator. The exact time depends on the size of the egg, and other factors such as altitude and the design of the poaching apparatus. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking. Important tools and equipment:1. Chopping board
2. Vegetable knife 3. Frying pan 4. Bread knife 5. Whisk or electric beater 6. Slotted spoon 7. Baking tray |