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
EASY POACHED EGGS
Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways.
Provided by Elise Bauer
Categories Breakfast Brunch How To Quick and Easy Breakfast Egg Poached Eggs
Time 9m
Number Of Ingredients 1
Steps:
- Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
- Crack the egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
- Turn off the heat, cover the pan, and let sit for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
- Remove the eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
- Strain the thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.
- Gently add to hot the water: Then gently ease the raw egg into your pot of simmering hot water.
- Turn off the heat, cover the pot, and poach for 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and poach for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.) Remove from the pot with a slotted spoon.
Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize 1 or more poached eggs, UnsaturatedFat 0 g
POACHED EGGS WITH OYSTER SAUCE
Make and share this Poached Eggs With Oyster Sauce recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Half fill a fry pan with water and place over medium heat until just simmering.
- Crack one egg at a time onto a plate and slide off the plate into the water.
- Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking.
- Remove the eggs with a slotted spoon.
- Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.
Nutrition Facts : Calories 154.6, Fat 5.7, SaturatedFat 1.8, Cholesterol 186, Sodium 674.7, Carbohydrate 16.3, Fiber 1.4, Sugar 1.5, Protein 9.3
POACHED OYSTERS IN PERNOD CREAM
This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
- Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
- Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
- Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
- To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.
More about "poached eggs with oyster sauce food"
THE INCREDIBLE NEW WAY TO POACH EGGS THAT NEVER FAILS
From epicurious.com
STIR FRIED CHINESE EGG NOODLES WITH OYSTER SAUCE
From sidechef.com
POACHED EGGS WITH OYSTER SAUCE RECIPE
From recipezazz.com
HOW TO EAT: POACHED EGGS | FOOD | THE GUARDIAN
From theguardian.com
HOW TO COOK BASIC POACHED EGGS | GET CRACKING
From eggs.ca
POACHED EGGS WITH OYSTER SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RECIPES FOR POACHED EGGS WITH OYSTER SAUCE - COOKTIME24.COM
From cooktime24.com
POACHED EGGS WITH OYSTER SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
POACHED EGGS WITH OYSTER SAUCE RECIPE - RECIPEZAZZ.COM
POACHED EGGS WITH CREOLE SAUCE AND FRIED OYSTERS
From greatchefs.com
POACHED OYSTERS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO POACH EGGS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
POACHED EGGS WITH BéARNAISE SAUCE RECIPE | GET CRACKING
From eggs.ca
20 BEST POACHED EGG RECIPES ( + EASY BREAKFAST IDEAS)
From insanelygoodrecipes.com
POACHED EGGS | WILLIAMS SONOMA
From williams-sonoma.com
ICEBERG LETTUCE WITH OYSTER SAUCE (蚝油生菜) - RED HOUSE SPICE
From redhousespice.com
POACHED EGGS WITH OYSTER SAUCE RECIPE - RECIPEZAZZ.COM
15 BEEF RAMEN RECIPE WITH EGG - SELECTED RECIPES
From selectedrecipe.com
NUTRITIONAL FACTS: - FOOD.COM
From food.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