How to cook a poached egg so that it does not suck?

The poached egg is a very popular food in our life, we will certainly often do, add a poached egg in the breakfast, both delicious and nutritious, how to poached egg is perfect, that it has to be both complete, round, smooth, regular shape, so that people have an appetite at first glance, but also eat smooth and tender and not hard, the most important thing is that the poached egg will not be scattered, so as not to get the pan full of egg flotsam, and egg yolks Not only a thin layer of egg white wrapped, eat up the texture is not good.

So how do you cook a poached egg without rotting? What's the best way? I also share with you today a few good ways to cook a poached egg.

The first method to make the eggs, each round and full, smooth and nice, but to do one by one, need some patience, but also with the help of a spoon as a medium, the eggs in a pot of boiling water to cook until the shape, and then into the hot water to cook. The particulars are as follows.

--First boil the water in the pot, put the spoon on the water, put the bottom of the spoon hot, then pour a little oil into the spoon, shake the spoon, let the oil first moistened around the spoon (so that the eggs are shaped after the good release), the eggs into the spoon, and then put the spoon on the water, put the lid on the pot (to accelerate the solidification of the eggs), wait for the eggs to solidify. spoon in the egg solidification, soon the egg will solidify, shake the spoon, the yolk is no longer flowing, this time the spoon immersed in the water, and to shake the spoon, so that the egg white covered in the yolk, cook for about a minute, the egg completely solidified, the yolk is also wrapped in the egg white inside, this time the egg out of the spoon, into the water and then cook for another three minutes can be a beautiful, rounded and smooth devilled eggs are done, the taste is also just good, and the eggs will be very good. The taste is just right.

The second such method, you can do more than one time to do the eggs, each full, smooth, good taste and not scattered, save time and effort, but the appearance of the first out of so round, the shape of some irregularities, this practice is the old traditional practice, like a child's mother to do the kind of eggs look, specific practices are as follows.

-- In a large bowl, beat 4 eggs in turn, do not stir, start a pot of water, water does not have to boil, boil until you see the bottom of the pot bubbles up intensively, then use a spoon to stir the pot of water in one direction, so that the water to turn around (which allows you to pour in the eggs and then turn, and is not easy to stick to the bottom of the pot), open the smallest fire, put the eggs down the side of the pot, cover the pot and simmer for two minutes to let the eggs solidify, two minutes after the eggs solidified into shape, then you can turn the water on a little more, medium heat can be, and cook for about three minutes, open the lid of the pot, the eggs are just good, served can be.

Third this method can also do more than one time, and make the shape of each rounded beautiful, save time and effort, the bowl evenly brushed with a layer of cooking oil (anti-sticking, eggs steamed after a good demolding), and then beat the eggs, the bowl into the steamer with the steamer to cook, the specific practice is as follows.

-- small bowl brushed with a layer of cooking oil, the eggs into the bowl, do not stir, the pot of water to boil, put the eggs into the steamer bowl, steam for ten minutes can be time to take out the bowl, with the help of a small spoon and carefully put the steamed eggs plucked out into the plate can be.

To is three kinds of boiled eggs do not fall apart method, boiled eggs can be eaten directly, you can also improve its bland taste, a little processing, so that it becomes more delicious, more appetizing.

(1) Simply make a pouring sauce, instantly enhance the taste, add two small spoons of soy sauce, a spoonful of rice vinegar, a little sesame oil in a bowl and mix well, like to eat spicy can be added to some chili oil, and then pour it in the poached egg on can.

(2) sweet and sour eggs: this is also a very favorite practice, first adjust the bowl of juice (two spoons of tomato sauce, a spoonful of soy sauce, two spoons of rice vinegar, a spoonful of sugar, a little water and mix well), and then put the eggs in the pan slightly fried on both sides, frying out of the shells of the burnt, so that it is better texture, taste more fragrant, this time to the bowl of juice into the boiling flavor can be served out after.