Poached egg

Lost eggs or poached eggs are eggs that are gently cooked shelled in almost boiling water ( poached ).

Freshest possible eggs are individually beaten into a ladle or a saucer, to make them glide gently in unsalted, almost boiling and provided with some vinegar water for preparation. The vinegar causes a faster coagulation of the outer protein. This quickly coagulated parts of the egg together hold the remaining mass and prevent the egg spread in boiling water. The egg whites should envelop the yolk, which requires some practice. After three to four minutes, the eggs are removed, quenched, carefully placed to drain on kitchen paper and optionally cut irregular edges.

Lost eggs are often served with spinach and are part of various classic dishes such as:

• Poached egg Beaugency covered on boiled, steamed in butter, artichoke bottoms, béarnaise sauce and a slice with beef marrow
• Poached egg Joinville on round crouton with shrimp tails and sauce
• Poached egg Rossini on puff pastry soils with fried goose liver slices, Madeira sauce and truffles
• Poached egg Villeroi, covered with sauce Villeroi, breaded and served with tomato sauce
• Eggs Benedict on English muffins with bacon and hollandaise sauce

The cooked in the shell Japanese Onsen Tamago have due to the special cooking method a consistency similar to poached eggs.