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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 obtained 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). ==Preparation== The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.〔(【引用サイトリンク】title=What makes a perfect poached egg? )〕 Eggs for poaching should be fresh, although newly laid eggs need to be at least 24 hours old; otherwise the white will separate from the yolk.〔(【引用サイトリンク】title= Perfect Poached Eggs – How To Poach Eggs )〕 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, it can be strained before-hand, removing the parts of the white that are likely to disperse and creating a perfect, compact poached egg every time, with very little effort and without resorting to other risky methods such as vinegar. Another method states that a small amount of vinegar may be added to the boiling water. However, this technique is risky, as one may add too much vinegar into the water, resulting in a dry egg and an acidic taste. Stirring the water vigorously to create a vortex may also reduce dispersion. 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.〔(【引用サイトリンク】title=FEATURES: HOW TO POACH AN EGG )〕 Cooking time varies from 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Poached egg」の詳細全文を読む スポンサード リンク
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