Based on the limited information provided, the question appears to be about how to achieve a poached egg look without directly poaching it in water, potentially using the shell as a cooking vessel or as a presentation method after poaching. The single reference shows poaching a traditionally prepared egg and then serving it in a stylized way. Therefore, there isn't information to describe poaching inside the shell.
Here's how to make a poached egg using conventional methods and then present it in a stylized way using the shell:
Step-by-Step Guide to Creating a Poached Egg & Creative Presentation
1. Poach the Egg (Conventional Method)
- Prepare the Water: Fill a saucepan with about 3 inches of water and add a splash of vinegar (this helps the egg whites coagulate). Bring the water to a simmer – small bubbles should be forming gently on the bottom of the pan.
- Crack the Egg: Crack the egg into a small bowl or ramekin. This makes it easier to gently slide the egg into the simmering water.
- Create a Vortex (Optional): Gently swirl the simmering water with a spoon to create a gentle vortex. This helps the egg white wrap around the yolk.
- Gently Add the Egg: Slowly slide the egg from the bowl into the center of the vortex (or directly into the simmering water if you didn't create a vortex).
- Cook the Egg: Cook for 3-4 minutes, or until the egg white is set but the yolk is still runny.
- Remove the Egg: Use a slotted spoon to carefully remove the egg from the water.
- Drain Excess Water: Place the poached egg on a paper towel to drain any excess water.
2. Stylized Presentation
- Prepare Empty Egg Shells: Carefully crack open several eggs, reserving one half of the shell from each (try to keep it as intact as possible). Thoroughly wash and dry the inside of the reserved shells.
- Present: Plate your poached egg as described in the provided video information, where the person carefully releases the poached egg from the slotted spoon close to the plate so as not to break the poached egg and maintaining its perfect presentation.
Important Notes
- Fresh Eggs: Use the freshest eggs possible for the best results. The egg whites will hold their shape better.
- Temperature Control: Maintain a gentle simmer, not a rolling boil. High heat will result in rubbery egg whites.
- Presentation: Presentation is key! The poached egg has to look appealing on the plate.
