Barzotto egg: the infallible recipe, worthy of Masterchef

The poached egg is obtained by cooking the eggs in water for 6 minutes. The final consistency is halfway between a hard-boiled egg and a soft-boiled egg.

The ways of cooking eggs are almost infinite: in addition to the classic division between omelette, hard-boiled and fried, there are a whole series of intermediate nuances that are usually the prerogative of chefs. Or not? Preparing a poached egg will give you great satisfaction because it allows you to discover different consistencies simply by changing the cooking times .

The hard-boiled egg is an egg whose consistency is halfway between that of a hard-boiled egg and a soft-boiled egg . In fact, the egg white is completely solidified so it is possible to easily remove the shell, while the yolk is sometimes creamy and sometimes solid . The best way to enjoy it is simply, seasoning it just right with a pinch of salt and, if desired, a drizzle of raw oil. But how is this egg prepared?

Here is a video with all the steps and the final consistency you will have to obtain.

Primochef's advice

When preparing the barzotto egg (or bazzotto, oeufmollet in French) it is essential to pay attention to details . The eggs must be at room temperature to prevent the thermal shock with the water from causing the shell to crack. However, if you decide to prepare them at the last minute and they are still cold from the fridge, extend the cooking by 30 seconds.

We followed the most practical route, which is to cook the eggs using cold water. However, if you want, you can lower them when the water boils and calculate 5 minutes of cooking. Again add 30 seconds for cold eggs.

The times indicated refer to medium-sized eggs . If you use larger ones you may need to increase the cooking time by 1-2 minutes.

To avoid confusion with cooking times, remember the 3-6-9 rule :

• 3 minutes of cooking for asoft-boiled egg
• £6 for a poached egg
• 9 for the hard one

Just think that cooking eggs has also stimulated the minds of some scientists who have developed an online calculator capable of establishing cooking times based on the size of the egg, the atmospheric pressure and the desired degree of doneness!

Conservation

Barley eggs are not suitable for storage. It is advisable to prepare and consume them within a few minutes.

Read also

Soft-boiled eggs and hard-boiled eggs: what changes?