poivatelný

Poivatelný is a term that appears in certain Slavic languages, notably Czech and Slovak, and translates roughly to "poachable" or "suitable for poaching" when referring to eggs. It specifically describes the state of an egg that is prepared by simmering in liquid, typically water, without its shell until the white is set and the yolk remains liquid. This method of cooking is distinct from frying or boiling in the shell.

The ideal poivatelný egg is characterized by a firm, opaque white that encases a warm, runny yolk. The process requires careful temperature control of the poaching liquid to prevent the egg from disintegrating or becoming rubbery. Vinegar is often added to the poaching water to help the egg white coagulate more quickly, resulting in a neater shape. Poivatelný eggs are a common component of many dishes, such as Eggs Benedict, Florentine, and various salads and brunch plates. Their delicate texture and rich, flowing yolk make them a sought-after culinary preparation. The term itself directly relates to the act of poaching, making it a descriptive and functional adjective within the context of cooking.