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.
POACHED EGG RECIPE BY TASTY
Here's what you need: egg, salt, pepper
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160-180°F (71-82°C).
- Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
- Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
- Serve with your favorite breakfast items.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
POACHED EGG TIPS
Steps:
- Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
POACHED EGGS
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the broiler. Heat 1 tablespoon olive oil in a medium skillet over medium heat and cook the peppers until soft, about 5 minutes; set aside and keep warm.
- Split the English muffin and brush the cut sides with some of the remaining olive oil. Toast lightly under the broiler and keep warm.
- Bring 2-inches of water to a boil in a large skillet and add the vinegar. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm, about 3 minutes. Meanwhile, put the toasted English muffins on a plate and top them with the ham. Remove the eggs with a slotted spoon and place them onto the ham. Add the cooked peppers and sprinkle over the Parmesan. Now that's a Poached Egg!!
20 BEST WAYS TO COOK POACHED EGGS
Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a poached egg dish in 30 minutes or less!
Nutrition Facts :
POACHED EGGS
The secret to perfectly poached eggs is a bit of vinegar in the simmering water.
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet.
- Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.
EASY PEASY POACHED EGGS
Who love some good runny, golden yolk with fluid centre? Is a tasty and healthy breakfast on the table in less than ten minutes. It really isn't complicated. My version of easy peasy poached eggs is a no-fuss poaching method. If you want a more perfect shape, you may use a strain and poach method.
Provided by ongwienkai1980
Categories Kid Friendly
Time 10m
Yield 5 eggs, 5 serving(s)
Number Of Ingredients 4
Steps:
- Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat.
- Take the water down to a simmer. Slide the eggs into the water one after the next.
- Cover the lit and poach for 2 minutes.
- Remove the egg with a slotted spoon. Eat immediately!
Nutrition Facts : Calories 71.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80, Carbohydrate 0.5, Sugar 0.2, Protein 6.3
POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Make and share this Poached Eggs with Roasted Tomatoes and Portabellas recipe from Food.com.
Provided by Miraklegirl
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
- Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
- (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
- Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water.
- Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
- Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
- Sprinkle with chives and serve immediately.
Nutrition Facts : Calories 295.4, Fat 24, SaturatedFat 8.4, Cholesterol 218.5, Sodium 595.2, Carbohydrate 5.5, Fiber 1.5, Sugar 3.6, Protein 15.5
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
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
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
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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