Boiling chicken, quail, duck and goose eggs

Prep Time 4

Cook Time 10

Total Time 14

Course Breakfast, Lunch

Cuisine Chinese, French

Bring the water to a rolling boil
Prepare the bowl with cold water
Except for quail eggs, make a tiny hole in the bottom of each egg that you want to boil
Reduce the fire and place the eggs with care into the boiling water and let it boil slowly, not vigorously
At the times as indicated under the Remarks section, take the eggs out from the pan and bring them over to the cold iced water bowl, to arrest the cooking process
When the temperature of the egg is cooled down to about 50 C, you can serve or you can cool down further and then re-heat in boiling water for a minute (duck and chicken eggs) or 2 min (goose eggs).

Bring the water to a rolling boil
Prepare the iced water bowl
Brake the eggs and place them separately in a bowl (except for when using quail eggs, you can combine several in one bowl)
When the water is boiling, add the vinegar and stop the boiling. Give the water a swirl and add the eggs from the bowls one by one (not more that 3 or 4, otherwise use more boiling water volume; you may add heat at low level.
After the time is up, use a slotted spoon to remove the poached eggs one by one and place them in the iced water. When cooled down sufficiently, shape the egg whites with a knife and serve or alternatively store the eggs under water and re-heat for 20 seconds in boiling water just before serving.

Method: boiling, poaching
Food allergy & intolerance information: eggs