CRUMB-COVERED POACHED EGGS
Steps:
- For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes.
- Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside.
- For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside.
- Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2-3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs.
- When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
- Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour-eggs-crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper-lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours.
- Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10-15 minutes.
- Variations:
- Pancetta and Parmigiano crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 1/4 cup finely grated Parmigiano-Reggiano with salt and freshly ground black pepper.
- Tarragon and parsley crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 8 Tbsp. butter in a medium skillet over medium heat, and continue with the recipe, adding 1 Tbsp. minced fresh tarragon leaves and 3 Tbsp. minced fresh parsley leaves with salt and freshly ground black pepper.
- Chorizo crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 Tbsp. butter in the skillet over medium heat, and continue with the recipe, adding 1/4 cup finely minced Spanish chorizo with salt and freshly ground black pepper.
POACHED SCRAMBLED EGGS
Take your scrambled eggs to the next level by poaching them! The gentle heat from the water creates a delicate, soft, pillowy egg for an extra-special breakfast experience.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
- Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones.
- Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes.
- Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper.
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.
POACHED EGGS
When I was a young girl I did not know what a poached egg was. We were raised on a farm where we got fried or scrambled eggs because there were too many of us to get special treatment. So we all got the same thing. I figure there are some out there who do not know how to poach an egg.
Provided by Darlene Summers
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Use an egg poacher and follow manufacturers directions.
- ~~~~~~OR Fill a small skillet with water.
- Bring water to a full boil.
- Reduce heat to just below simmering.
- Add 1 teaspoon vinegar.
- Break egg carefully into water.
- If white spreads, push it toward center with a spoon.
- Cook for approximately 4 minutes, depending on desired doneness.
- Remove egg with a slotted spoon.
- Serve on English muffin or toast.
Nutrition Facts : Calories 72.4, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
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