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Gordon Ramsay Poached Egg

Gordon Ramsay’s Poached Egg is made of fresh large eggs and optional vinegar for coagulation. This simple, elegant dish serves 4 and takes about 10-15 minutes to prepare, offering a delicate and perfectly cooked egg with a runny yolk.

Gordon Ramsay Poached Egg
Gordon Ramsay Poached Egg

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💗 Why You’ll Love This Poached Egg Recipe:

  • Simplicity: With minimal ingredients and a straightforward technique, this recipe is easy to follow and perfect for any level of cooking skill.
  • Healthy: Poached eggs are a healthy option as they’re cooked without any added fat, making them a great choice for a nutritious breakfast or addition to any meal.
  • Versatile: Poached eggs are incredibly versatile. They can be served on toast, as part of a sophisticated brunch with eggs Benedict, over salads, or as a topping for a variety of dishes.
  • Perfect Texture: This recipe gives you a beautifully cooked egg with firm whites and a runny yolk, offering a delightful contrast in textures.
  • Elegant Presentation: Poached eggs look sophisticated and are sure to impress guests if you’re hosting a brunch or looking for a way to elevate your meal.
  • Quick: It’s a fast cooking method. In just a few minutes, you can have a perfectly poached egg ready to eat.

❓ What Is Gordon Ramsay’s Poached Egg Recipe?

Gordon Ramsay’s Poached Egg recipe involves gently simmering a fresh egg in water with a touch of vinegar, then carefully straining and poaching it to achieve a soft, runny yolk and firm whites, served immediately for optimal enjoyment.

Gordon Ramsay Poached Egg
Gordon Ramsay Poached Egg

🥚 Gordon Ramsay Poached Egg Ingredients

  • 1 large egg
  • 1-2 tbsp vinegar, optional

🍳 How To Make Gordon Ramsay Poached Egg

  1. Once the water in a big pot starts to boil, turn down the heat to low.
  2. Put an egg through a small fine mesh sieve over a bowl while you wait for the water to boil. Move the egg around in the sieve until all the liquid egg whites are gone. After that, put the egg in a dish.
  3. To make a swirl, stir the vinegar into the water. Put the egg in the middle of the swirl and cook it for three minutes.
  4. With an angled spoon, take the egg out of the pan and pat it dry on a paper towel. Serve right away.
  5. If you want to make the boiled eggs ahead of time or for meal prep, you can put them in an ice water bath and put them in the fridge for a couple of days. When you are ready to serve, put the cold poached egg in a bowl of hot water.
  6. Hold it under the water for 20 to 30 seconds, or until it is warm all the way through. With a slotted spoon, take the cooked egg out of the water, pat it dry, and serve right away.

💭 Recipe Tips

  • Straining the Egg: Using a fine mesh sieve to remove the thinner whites is crucial. This step eliminates wispy whites and results in a neater, more compact poached egg.
  • Adding Vinegar: Vinegar helps the egg whites coagulate more quickly, but it’s optional. If you don’t like the taste, you can skip it or use lemon juice for a milder flavor.
  • Water Temperature: The water should be just below simmering, with tiny bubbles on the bottom of the pot. A gentle swirl helps the egg white wrap around the yolk for a nicer shape.
  • Cooking Time: Three minutes is generally perfect for a soft, runny yolk. If you prefer a firmer yolk, cook for an additional minute.
  • Using a Bowl: Transferring the egg into the water from a bowl rather than cracking it directly in gives you more control and reduces the risk of yolk breakage.
Gordon Ramsay Poached Egg
Gordon Ramsay Poached Egg

🥗 What To Pair Nicely With Poached Egg?

Pair poached eggs with avocado toast, smoked salmon, English muffins, sautéed spinach, grilled tomatoes, asparagus, hollandaise sauce, or atop a warm quinoa salad for a balanced and flavorful meal.

🎚 How To Store Leftovers Poached Egg?

  • Refrigerate: Place cooled poached eggs in a bowl of cold water and cover store in the refrigerator for up to 2 days.
  • Freeze: For longer storage, place poached eggs on a lined tray in the freezer until solid, then transfer to a freezer bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Poached Egg?

  • Hot Water Bath: Bring a pot of water to a gentle simmer. Lower the previously cooked and chilled poached eggs into the water using a slotted spoon heat for about 1 minute or until warmed through, then carefully remove and pat dry.
  • Microwave: Place a poached egg in a microwave-safe dish. Cover it with a damp paper towel to avoid drying out heat on medium power for 20-30 seconds or just until warmed.

FAQs

How do I get the perfect shape?

To achieve a neat, rounded shape, strain the egg in a fine-mesh sieve to remove the watery part of the white. Then gently slide the egg into a whirlpool of simmering water, which helps the egg white wrap around the yolk.

How long should I poach an egg?

For a runny yolk, poach the egg for about 3-4 minutes if you prefer a firmer yolk, leave it in the water for an extra 1-2 minutes.

What’s the best way to transfer the egg into water?

Crack the egg into a small bowl or cup first, then gently slide it into the simmering water this method prevents the yolk from breaking and gives you more control.

Why do my poached eggs sometimes turn out rubbery?

This usually happens if the water is too hot or the egg is cooked too long ensure the water is at a gentle simmer and keep an eye on the cooking time.

How can I make multiple poached eggs at once?

Use a large pot and create a gentle whirlpool to keep the eggs from merging you can also use silicone poaching cups or rings to keep them separate.

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Gordon Ramsay Poached Egg Nutrition Facts

Amount Per Serving:

  • Calories 73
  • Total Fat 2g
  • Saturated Fat 1.1g
  • Trans Fat 0.1g
  • Cholesterol 11mg
  • Sodium 89mg
  • Potassium 115mg
  • Total Carbohydrates 17g
  • Dietary Fiber 0.3g
  • Sugars 11g
  • Protein 3g

Gordon Ramsay Poached Egg

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: 40 minutesTotal time: 15 minutesServings:4 servingsCalories:73 kcal Best Season:Available

Description

Gordon Ramsay’s Poached Egg is made of fresh large eggs and optional vinegar for coagulation. This simple, elegant dish serves 4 and takes about 10-15 minutes to prepare, offering a delicate and perfectly cooked egg with a runny yolk.

Ingredients

Instructions

  1. Once the water in a big pot starts to boil, turn down the heat to low.
  2. Put an egg through a small fine mesh sieve over a bowl while you wait for the water to boil. Move the egg around in the sieve until all the liquid egg whites are gone. After that, put the egg in a dish.
  3. To make a swirl, stir the vinegar into the water. Put the egg in the middle of the swirl and cook it for three minutes.
  4. With an angled spoon, take the egg out of the pan and pat it dry on a paper towel. Serve right away.
  5. If you want to make the boiled eggs ahead of time or for meal prep, you can put them in an ice water bath and put them in the fridge for a couple of days. When you are ready to serve, put the cold poached egg in a bowl of hot water.
  6. Hold it under the water for 20 to 30 seconds, or until it is warm all the way through. With a slotted spoon, take the cooked egg out of the water, pat it dry, and serve right away.

Notes

  • Straining the Egg: Using a fine mesh sieve to remove the thinner whites is crucial. This step eliminates wispy whites and results in a neater, more compact poached egg.
  • Adding Vinegar: Vinegar helps the egg whites coagulate more quickly, but it’s optional. If you don’t like the taste, you can skip it or use lemon juice for a milder flavor.
  • Water Temperature: The water should be just below simmering, with tiny bubbles on the bottom of the pot. A gentle swirl helps the egg white wrap around the yolk for a nicer shape.
  • Cooking Time: Three minutes is generally perfect for a soft, runny yolk. If you prefer a firmer yolk, cook for an additional minute.
  • Using a Bowl: Transferring the egg into the water from a bowl rather than cracking it directly in gives you more control and reduces the risk of yolk breakage.
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