NO-WORRY POACHED EGGS
Poaching eggs can give even the most experienced cook anxiety. Will the eggs stick to the bottom of the pot? Will I break a yolk? Will they all run together? How can I tell when they are done? On top of it all, because it takes a little bit of time to gently crack each egg and lower it into the simmering water, they aren't always done at the same time. With all this in mind, we set out to crack (ha!) the code. By putting the eggs in before the hot water, they hold their shape and cook at the same time. This method works as well for 2 eggs as it does for 8, so if you are thinking of making eggs benedict for the fam this weekend, this will take the worry out.
Provided by Food Network Kitchen
Time 10m
Yield 5 minutes
Number Of Ingredients 2
Steps:
- Put the vinegar in a small or medium saucepan (depending on how many eggs you are making). Gently crack the eggs into the vinegar. Holding the saucepan handle, rock or swirl the pot gently so the vinegar redistributes between the eggs. This will help start the coagulation of the whites.
- Bring a teakettle filled with water to a boil and then gently pour the water down the inside side of the pan until you have enough water to covering the eggs by about 2 inches.
- Cover and set a timer for 5 minutes. This will help set the eggs. Uncover, turn the heat on high and quickly bring to a boil. As soon as the water is boiling, turn off the heat. Push any foam that has risen to the top to the side and immediately remove the eggs with a slotted spoon. The whites will be set but the yolk will still be runny. For harder cooked eggs, boil for another 1 to 2 minutes.
EGGS BENEDICT CASSEROLE
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Provided by Food Network Kitchen
Time 10h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
SLOW-POACHED EGGS
Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 4
Number Of Ingredients 1
Steps:
- Fit a large pot with a rack and fill with water. Place over lowest possible heat.
- Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
- Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
- To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.
CREPES BENEDICT WITH SLOW-POACHED EGGS RECIPE - (4.2/5)
Provided by franny-2
Number Of Ingredients 17
Steps:
- 1 In blender or food processor, combine flour, salt, eggs, milk, 2 tbsp (25 mL) of the butter and herbs; process until smooth. Transfer to a pitcher or large measuring cup and cover. Let sit for 1 hour or refrigerated for up to 2 days. 2 Heat an 8-inch (20-cm) nonstick or well-seasoned crepe pan over medium heat. Brush with some of the remaining butter. Stir batter. Pour a scant ¼ cup (50 mL) of the batter into the pan, while tilting it so that the batter covers the bottom of the pan in a thin layer; cook for 1 minute, or until bottom is golden. Flip and cook for 30 seconds. Transfer crepe to a plate and repeat with remaining butter and batter to make 12 crepes. (The crepes can be made ahead and stored, covered between layers of waxed paper in the refrigerator for up to 3 days and frozen for up to 1 month.) 3 For slow-poached eggs, fill a large saucepan fitted with a metal steamer and thermometer with water. Bring water to simmer over low heat until it reaches 140° to 145°F (60° to 62°C). (The water will be the temperature of a hot bath.) Use a ladle to gently add eggs to the water, 1 at a time. Watching often to maintain temperature, cook egg for 45 minutes. Remove from heat. Use eggs as needed. They can be cooled and kept refrigerated for up to 4 days. Warm in hot water before using. 4 In large skillet, cook peameal bacon over medium heat until cooked through, about 3 minutes per side. 5 To make sauce, whisk egg yolks with water in a metal bowl fitted over a saucepan of simmering water over medium-low heat. Slowly pour in melted butter while whisking, being careful that it doesn't get too hot and scramble the eggs. Whisk in lemon juice, salt and cayenne pepper until smooth and thick. Remove from heat and keep warm by keeping the sauce in a warm water bath and whisking occasionally. 6 Divide a slice of bacon over each crepe. Crack eggs into a custard cup. Use a spoon to transfer eggs, discarding any loose liquid, on top of each slice of bacon. Fold in sides of crepe and gently roll to enclose filling (like a burrito). Transfer 2 crepes to each plate and top with warm sauce. Serve immediately.
EGG, HAM AND CHEESE CREPES BENEDICT
To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 8 crepes
Number Of Ingredients 9
Steps:
- Prepare the Hollandaise sauce.
- In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
- Heat butter in skillet until hot, sizzling and lightly browned.
- Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
- Lay out the crepes, then top with 1-2 slices of ham.
- Divide the egg mixture evenly on top of the ham slices.
- Roll up the crepes and place in a buttered baking dish.
- Brush the rolled crepes with melted butter.
- Place in a 350 degree oven.
- Bake for about 15 minutes, or until lightly browned.
- Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5
CREPES BENEDICT WITH HOLLANDAISE SAUCE
Slightly sweet crepes, with a lemony hollandaise sauce, ham, and eggs. Very simple and absolutely fantastic!
Provided by MTHIERFELDER
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Prepare hollandaise sauce: Separate eggs; reserve egg whites for the filling. Combine egg yolks, lemon juice, Dijon, and hot pepper sauce in a blender. Cover and blend for 5 seconds. Set blender on high speed and pour in melted butter in a thin stream; it should thicken almost immediately. Place the blender container in a pan of hot tap water to keep sauce warm until needed.
- Mix flour, milk, warm water, 3 eggs, and sugar for crepes together in a bowl. Whisk in melted butter until smooth.
- Heat a 6- to 8-inch nonstick pan over medium heat. Pour about 1/4 cup crepe batter into the hot pan; tilt and swirl the pan to coat with batter. Cook until edges are browned, 1 to 2 minutes. Pick up the edge with a fork, grab with both hands, peel, and flip crepe over in one motion. You may use a spatula but be careful not to smash the crepe as it's delicate. Cook until the other side is browned, about 2 minutes more. Remove crepe and set aside in a warmer, oven, or double boiler to keep warm while you cook remaining crepes.
- Prepare filling: Spray a large skillet with cooking spray; warm over medium-high heat. Whisk reserved egg whites with 4 eggs; pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove to a plate.
- Heat ham in the same skillet until warm.
- Put some eggs and ham in each crepe. Roll them up and serve 2 per person with hollandaise drizzled on top.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 38.4 g, Cholesterol 571.2 mg, Fat 48.8 g, Fiber 1.2 g, Protein 26 g, SaturatedFat 25.9 g, Sodium 810.2 mg, Sugar 13.3 g
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