PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
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.
DIZZY POACHED EGGS
I've tried so many different methods of poaching eggs and failed every time, until now. These turned out perfectly!!!
Provided by NCSouthernBelle
Categories Breakfast
Time 10m
Yield 6 eggs, 3 serving(s)
Number Of Ingredients 5
Steps:
- Crack 6 eggs in a small bowl and set aside.
- Put 2 quarts water in a 3 quart saucepan and bring to a medium boil.
- Add 1/4 cup white vinegar and 1 teaspoon salt.
- With a slotted spoon, while the water is boiling, start the water swirling around in a clockwise direction as fast as it will go without slopping out of the pan.
- While the water is spinning let it coast while pouring the eggs into the center of the spin.
- After 3 minutes, bring the eggs out of the water with the slotted spoon and place on plate with paper towel.
- Salt and pepper, to taste.
Nutrition Facts : Calories 147.2, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 937.1, Carbohydrate 0.9, Sugar 0.5, Protein 12.6
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.
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
FOOLPROOF POACHED EGGS
Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.
Provided by RACH7H
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
- Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 0.5 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 100.9 mg, Sugar 0.3 g
MICROWAVE POACHED EGGS
I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!
Provided by PaulaG
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Add the water and white vinegar to a 6 ounce custard cup.
- Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
- Place in microwave and cook for 1 minute or until desired doneness.
- You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
- Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
- Serve with salt and pepper to taste.
Nutrition Facts : Calories 71.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 73.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
PERFECT POACHED EGGS
Poached eggs can be intimidating, but with this easy method you are guaranteed perfect poached eggs every time, whether you like the yolks soft and runny or firm.
Provided by Grooved Pavement
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a 10" high sided frying pan with water until near the top.
- Add salt and vinegar to the water and bring it to a boil.
- Meanwhile, place the eggs in separate small bowls (coffee mugs work too!).
- Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan.
- Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.
Nutrition Facts : Calories 153.3, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 2467, Carbohydrate 1.1, Sugar 0.9, Protein 12.6
POACHED EGGS TECHNIQUE
Make and share this Poached Eggs Technique recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put water 1-1/2 inches deep in a large skillet and bring to boil.
- Add salt and vinegar for a fimer but less shiny egg.
- Reduce heat to a slow simmer.
- One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
- Cover skillet untill egg whites coat over yolks.
- Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
- With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
- Trim away the loose thin white.
- Place on serving plate or recipe calling for poached egg.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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