PERFECT POACHED EGGS
Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.
Provided by CountryLady
Categories Breakfast
Time 4m
Yield 8 eggs
Number Of Ingredients 3
Steps:
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
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.
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.
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.
POACHED EGGS
Steps:
- Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.
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
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.
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
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
PERFECT POACHED EGGS
A simple, straightforward, foolproof recipe that works every time!
Provided by Sherrid555
Time 7m
Yield Serves 1
Number Of Ingredients 2
Steps:
- Fill a large pan with water, add a splash of malt vinegar and bring it to the boil
- While the water's boiling, crack each egg into a ramekin - this makes it much easier to get them in quickly
- Once boiling, use a whisk to swirl the water round quickly, tip both eggs in, set your timer to 2 minutes and leave well alone! Remove the eggs with a slotted spoon and serve...
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
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