Poached Egg Broth Food

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PERFECT POACHED EGGS



Perfect Poached Eggs image

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



Chef John's Poached Eggs image

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

1 teaspoon champagne vinegar
½ teaspoon salt
2 eggs, as fresh as possible

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 image

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

1 medium head of garlic, cloves peeled and thinly sliced
3 tablespoons olive oil
8 (1/2-inch-thick) baguette slices
1 quart chicken stock or broth
1/2 teaspoon dried hot red pepper flakes
4 large eggs
1/2 cup packed small fresh cilantro sprigs
4 lime wedges

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



Vegetable Barley Soup with Poached Egg image

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

1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1/2 pound fresh shiitake mushrooms
1 teaspoon chopped thyme
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 qt vegetable stock or broth
3/4 cup quick-cooking barley
5 ounces baby spinach (8 cups)
1 tablespoon distilled white vinegar (optional)
4 large eggs (optional)
Garnish: grated Parmigiano-Reggiano

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



Poached Eggs image

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

1 egg
1 teaspoon vinegar

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



Perfect Poached Egg image

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

1 large egg
1 tablespoon white vinegar

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



Poached Egg a La King image

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

4 tablespoons butter
1/3 cup flour
1/2 cup onion, chopped*
1 1/2 cups milk
3/4 cup turkey broth
1/2 cup turkey, chopped*
4 ounces pimientos (*)
8 eggs
8 biscuits

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

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