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.
CHEF JOHN'S POACHED EGGS
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g
GARLIC SOUP WITH POACHED EGGS
Garlic Soup with Poached Eggs
Provided by Ruth Cousineau
Categories Soup/Stew Egg Garlic Poach Quick & Easy Lunch Fall Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
- Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
- Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
- Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
VEGETABLE BARLEY SOUP WITH POACHED EGG
Provided by Lillian Chou
Categories Soup/Stew Egg Mushroom Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Barley Spinach Fall Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 12
Steps:
- Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.
- Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.
- Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.
- Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.
- Serve soup in bowls, topped with eggs.
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
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
POACHED EGG A LA KING
I was looking for breakfast ideas to use up leftover turkey and turkey broth, and created this from several other recipes. Taste tested by the highly critical 9 and 11 yr olds in my house ... and passed with flying colors. I like recipes that are flexible, and in this the pimientos and turkey are optional, but we really like how they taste and how they look. Chopped green peppere would be a great addition with the onions, too. We usually eat 2 eggs per person, so I made 2 per person, but if serving with other items like breakfast potatoes, figuring one per person would be great, too, if you have a large group. It makes a lot of gravy, so you can make as many as 10 eggs easily. Chicken broth and meat instead of turkey would also be yummy, I'm sure. It presents beautifully, and elegantly.
Provided by Chef AprilAllYear
Categories Breakfast
Time 30m
Yield 8 poached eggs on biscuits, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- *Turkey and pimientos are optional, but we liked 'em.
- In large frying pan with a cover, sauté onions in butter until soft and transparent on medium high heat.
- Add flour, mix well and brown (this happens very fast; be ready with the liquids).
- Pour milk and broth in pan, mixing with whisk until completely combined.
- Bring to a boil, whisking and scraping the bottom constantly; there should be no lumps, so mash any you may find.
- Toss in turkey and pimientos and bring JUST back to a boil.
- Slide eggs gently into bubbling broth and decrease heat to simmer.
- Cover pan for 10 minutes to poach eggs.
- Serve on open faced biscuits. Sprinkle with chives (or parsley).
Nutrition Facts : Calories 783.8, Fat 44.6, SaturatedFat 17.7, Cholesterol 469.9, Sodium 967.4, Carbohydrate 70, Fiber 2.9, Sugar 5.1, Protein 25.7
More about "poached egg broth food"
SIMPLE SIPPING BROTH WITH A POACHED EGG {PALEO
From nyssaskitchen.com
Cuisine PaleoCategory SoupServings 1Total Time 10 mins
- Fill a large shallow pan with about 1 1/2 inches of water and bring to a boil. Lower to a bare simmer and add 1 tbs apple cider vinegar. Place a large mason jar lid ring into the center of of pan and crack an egg into a small bowl. Quickly stir the water in the middle of the pan to create a small vortex and gently tip the egg into the center of the jar lid ring. Set a timer for 4 minutes.
- While egg is cooking slowly warm 2 cups of broth to a bare simmer, add coconut milk and season with salt and lime. If using, whisk in gelatin until dissolved.
- Pour broth into a bowl or mug and top with thinly sliced green onion, cilantro, egg and a bit of freshly ground black pepper.
POACHED EGGS IN CHICKEN BROTH RECIPE | BON APPéTIT
From bonappetit.com
3/5 (3)Estimated Reading Time 2 minsServings 4
- Bring stock to a simmer in a small pot over medium-high heat. Crack an egg into a small bowl, then gently slide egg into stock. (If you want a crystal-clear broth, you can poach the eggs in water instead.) Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds). Poach eggs until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
- Reduce heat to medium and return stock to a gentle simmer. Add asparagus, carrots, mushrooms, and white parts of ramps. Cook, stirring occasionally, until asparagus and carrots are tender, 3–5 minutes. Remove from heat and stir in basil, vinegar, and ramp greens; season with salt.
- Divide broth and vegetables among bowls. Gently slip an egg into each bowl; season with pepper and drizzle with oil.
POACHED EGGS IN BONE BROTH - WELL NOURISHED
From wellnourished.com.au
5/5 (1)Category Breakfast, Main CourseServings 1Total Time 20 mins
- Poach them in a separate pot as you would normally (I use this method when cooking for the family)
10 BEST POACHED EGG BREAKFAST RECIPES | YUMMLY
From yummly.com
POACHED EGG IN PARMESAN BROTH
From edibleallegheny.ediblecommunities.com
HOW TO COOK BASIC POACHED EGGS | GET CRACKING
From eggs.ca
MISO BROTH WITH SPRING ONIONS AND A POACHED EGG
From youtube.com
BEST POACHED EGG RECIPE - HOW TO POACH AN EGG
From thepioneerwoman.com
POTATO AND HAM BROTH WITH A POACHED EGG, RECIPE
From independent.co.uk
POACHED EGG WITH MUSHROOM & BARLEY PILAF - GET …
From eggs.ca
THIS BROTH-POACHED EGG ON TOAST IS PERFECT FOR BREAKFAST …
From heated.medium.com
Estimated Reading Time 4 mins
TURMERIC-POACHED EGGS WITH CHIVE BISCUITS AND LOBSTER GRAVY
From foodandwine.com
POACHED EGGS WITH RED PEPPER AND EGGPLANT | RICARDO
From ricardocuisine.com
POACHED EGG IN BONE BROTH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RECIPE: POACHED EGGS IN CHILI BROTH - RECIPELINK.COM
From recipelink.com
POACHED EGGS IN CHILI BROTH RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST HEALTHY POACHED EGG BREAKFAST RECIPES | YUMMLY
From yummly.com
NOODLES IN BROTH WITH VEGETABLES TOPPED WITH A …
From oohlaloire.com
WHAT IS POACHING AND WHAT FOODS IS THIS COOKING TECHNIQUE …
From marthastewart.com
POACHING RECIPES - SERIOUS EATS
From seriouseats.com
WHAT TO SERVE WITH POACHED EGGS? 7 BEST SIDE DISHES
From americasrestaurant.com
SIMPLE POACHED EGGS - OSIUS BONE BROTH
From osiusbonebroth.co.uk
BREAKFAST BROTH WITH POACHED EGGS & PULLED PORK | YOU
POACHED EGGS IN CHILE BROTH - BIGOVEN.COM
From bigoven.com
MAKE POACHED EGGS IN CHICKEN STOCK—JUST TRUST US | BON APPéTIT
From bonappetit.com
5 IMPORTANT TIPS FOR MAKING BETTER POACHED EGGS | KITCHN
From thekitchn.com
BEST EGG POACHER - PERFECT PAN TO MAKE THE BEST POACHED EGGS
From dinnerplanner.com
POACHED EGGS WITH BROTH - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
RECIPE: PALEO POACHED EGGS IN CHICKEN BROTH WITH ... - THE PALEO …
From thepaleodiet.com
POACHED EGGS IN CHICKEN BROTH WITH MIXED VEGETABLES RECIPES
From facebook.com
ADD EXCITEMENT TO YOUR POACHED EGGS WITH THIS TRICK
From myrecipes.com
HOW TO MAKE POACHED EGGS - SPEND WITH PENNIES
From spendwithpennies.com
PUT AN EGG ON IT: 19 GREAT WAYS TO EAT FRIED OR POACHED EGGS
From seriouseats.com
POACHED EGGS IN BEEF BONE BROTH | RECIPES | BOROUGH BROTH
From boroughbroth.co.uk
ORGANIC POACHED EGGS IN BEEF BONE BROTH - SOIL ASSOCIATION
From soilassociation.org
RECIPE: GINGERY POACHED EGG SOUP | KITCHN
From thekitchn.com
POACHED EGG CONSOMME OR BROTH RECIPE BY MEAL.MATES | IFOOD.TV
From ifood.tv
POACHED EGGS WITH DANDELION GREENS IN BROTH - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
EGGS POACHED IN A CHILE-TOMATO BROTH | RECIPES | STLTODAY.COM
From stltoday.com
EASY OVEN POACHED EGGS (PERFECT EVERY TIME) - A MIND "FULL" MOM
From amindfullmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love