Task 121: Activity | Poach an Egg

Estimated Time: 30 mins

You scored 19 out of 20 - 95%

Instructor Comments

Hi Leela,
Nice job with your poached eggs! This is a technique that takes patience and a gentle touch and I can see the care you took in the process. Your mise en place looks good all the way through, very organized. The liquid temperature looks about perfect and you did a nice job trimming the eggs. If there are stubborn pieces of the thin albumen/white, you can gently rub it off under the surface of the ice bath (if using), this will make it easier to clean them up without the risk of breaking them open. The whites are set nicely, without being too firm (rubbery) and the yolks are runny but thickened and velvety, very nice job!
One suggestion I would make, is to motivate the eggs off of the bottom of the pot just a tad sooner which will help make the eggs a bit smoother on the surface (without those little “pock” marks).
Very well done, keep up the good work!
Cheers,
Sandy

Graded on March 24, 2021 by Sandy SScore Breakdown6 out of 6 Points Mise en place8 out of 8 Points In-process5 out of 6 Points Finished product

This is an opportunity to demonstrate your ability to properly poach eggs. We will ask that you submit three images that show your competency in mise en place, the poaching of the eggs, and the presentation of poached eggs.

Poaching eggs require temperature control and practice to cook the eggs to the proper internal temperature. Please present four poached eggs on a plate. Be sure they are properly formed or trimmed. Two of the eggs should be sliced to show the level of doneness—whites set and yolks should be runny, but lightly thickened at the edge. And, present the eggs ‘as-is’…do not garnish the eggs.

Instructions: Poaching 4 Eggs

Notes:

Be sure to take well-lit, clear, and relatively close-up photographs that capture the details of your work and highlight the learning outcomes. We will provide guidelines on what to emphasize in your photos.

Remember that perfect scores are reserved for exemplary work and that even good work has room for improvement. Take the time to do your best work before you submit your assignment. And, note in advance that you may not appeal your grade for the purposes of redoing the assignment to get a better grade. Please take a moment to reflect on and learn from your experience and our feedback.

This activity is worth 20 points

Submit the following:

Photo 1: Mise en Place
Set out all your ingredients, measured and ready to use in your preparation.

Photo 2: In-Process
Image of eggs in the poaching water and description of the method.
Detail your process, timing, temperatures, and sequencing for this assessment.

Photo 3: Finished Product
Image and detailed description of the appearance and texture of the completed competency.
The image should be a close-up shot of the eggs.
Present 4 poached eggs on a plate, properly formed and trimmed.
Two of the eggs should be sliced completely open to show the cross-section of the white and yolk and the level of doneness—whites set and yolks runny.
And, remember: Don’t garnish the eggs.

Activity | Image Upload: Poach an Egg

View other student photos: Photo 1 | Photo 2 | Photo 3

Photo 1: Mise en Place (6 pts)

By Leela N.

Poached Eggs in Process

I started with very cold fresh eggs. I used 2.5 liters of water. I added 5 tablespoons of white wine vinegar, along with 2 teaspoons of salt. I heated the water to 200F, just below a simmer. I gently added the four eggs, working from 12 o’clock clockwise. When the whites stated to set, I used a spatula to gently nudge the eggs to ensure they were not sticking to the bottom.
At 3 minutes 30 seconds I checked the eggs, but the yokes were not fully set. At 4 minutes the whites were fully set, and I removed the eggs with a slotted spoon in the same order as I’d added them to the water. I let them sit briefly on a paper towel to remove excess water and then plated.

Photo 2: In-Process (8 pts)

By Leela N.

Plated poached eggs

The final plated eggs had whites that were fully set but very tender, and yokes that remained runny with minimum set edge.

THIS PHOTO IS PUBLIC

Photo 3: Finished Product (6 pts)

By Leela N.