Breakfast - poached egg with toast, baked beans with tomato sauce
What's The Difference Between A Basted Egg And A Poached Egg?
By Cynthia Anaya
Basting and poaching are two uncommon ways of cooking eggs, and while both use water and result in runny yolks, these cooking methods have subtle differences. Basting means moistening food with its natural juice, sauce, or added fat, while MasterClass describes the "poached" cooking technique as one that involves a "gently simmering liquid."
To baste eggs, crack them into a hot butter-coated skillet until the whites are stable, then pour hot water over the skillet and cover, letting the steam cook the eggs while the butter flavors them. Once the whites are completely set and the membrane covering the yolk is white, use a spatula to gently move the eggs from the skillet to your plate.
Meanwhile, Chef Adrienne Cheatham’s fool-proof way of cooking poached eggs begins by mixing vinegar and water into a bowl, cracking the eggs directly, and letting them soak for about 10 minutes. Once the white portion turns opaque, she scoops the eggs one by one — with a portion of the vinegar solution — into a simmering pot of water, and once the egg whites are set, they're ready to remove.