Curried Poached Eggs Food

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

CURRIED POACHED EGGS

Steps:

• Fill medium saucepan with about 3 inches of water.
• Stir in coriander, curry powder, cumin, turmeric, salt and pepper.
• Bring to a boil.
• Reduce heat to a gentle simmer.
• Break one egg into a small dish.
• Gently slip egg into water.
• Repeat with remaining eggs.
• Cook in barely simmering water for 3 to 5 minutes.
• Remove eggs with a slotted spoon and drain well.
• Serve immediately on crisp buttered toast.

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

BAKED EGGS WITH CURRIED SPINACH

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted.
• Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes.
• Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes.
• Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

CURRIED EGGS ON TOAST

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).

EGGS POACHED IN CURRIED TOMATO SAUCE

Steps:

• If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
• Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
• For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

PERFECT POACHED EGGS

Steps:

• Pour 2 tablespoons of vinegar into the poaching water.
• Crack open eggs one at a time, into a small bowl.
• Bring the water to a boil, then reduce temperature.
• When water reaches a gentle simmer, pour egg into a ladle.
• Gently transfer eggs into simmering water.
• The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
• Poach the eggs for 3 minutes spooning the simmering water over the eggs.
• When the whites become opaque and feel firm to the touch they are done.
• Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
• Serve immediately.

NIF'S PERFECT POACHED EGG

Steps:

• In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
• Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
• TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
• Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
• Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.