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.
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
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.
PERFECT POACHED EGGS
Poach eggs before you head to bed and you'll have a quick breakfast on hand in the morning.
Provided by Chris Morocco
Categories Bon Appétit Egg Breakfast Poach
Yield 4 servings
Number Of Ingredients 2
Steps:
- Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
- Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving.
- Do Ahead
- Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute 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.
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
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
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...
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- Simmer 1 1/2 to 2 inches of water, white vinegar, and salt in the small sauce pan. A small sauce pan will keep the whites closer to the yolk and not disperse all over the place and the vinegar and salt help bind the proteins to keep them from feathering.
- Crack the egg over a small bowl into the palm of your hand. Let the thin white run into the bowl and try to keep the thick white with the yolk in your hand. The older an egg is, the more the white will thin out.
- Swirl the simmering water with your spoon. Carefully lower the egg into the middle of the vortex. Cover with a lid for 3 minutes. No peaking! Remove with a slotted spoon and place on paper towel to take off any extra moisture.
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