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.
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 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 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.
BASIC POACHED EGGS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 1
Steps:
- Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.
POACHED EGGS
This easy poached eggs recipe will make creating breakfast dishes like Sesame Toasts with Poached Eggs and Avocado and Easy Eggs Benedict so simple.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8
Number Of Ingredients 2
Steps:
- Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.
- When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel-lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.
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
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
SIMPLE POACHED EGGS
A simple, quick, delicious breakfast for any day of the week. This recipe is for 1 person but you can adjust the quantity depending on how many people you are feeding, etc.
Provided by Miss Tinkerbell
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring your pot of water to a boil.
- Crack your egg open into a small bowl.
- Once your water has boiled, turn it down to a simmer.
- Gently transfer your egg into the simmering water.
- Cook the egg for 3 minutes.
- Gently remove the egg from the water with a slotted spoon and place on buttered toast or eat as is.
- Sprinkle with salt and pepper (optional).
Nutrition Facts : Calories 190.1, Fat 7.4, SaturatedFat 2.1, Cholesterol 232.2, Sodium 269.8, Carbohydrate 19.9, Fiber 0.9, Sugar 1.1, Protein 10.2
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...
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
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