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.
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
TOMATO SOUP WITH POACHED EGGS
This hearty soup makes a satisfying meal at any time of year -- and the poached eggs are a valuable source of meatless protein.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a straight-sided skillet over mediumheat, cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.
- Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.
- Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.
- Meanwhile, brush bread with oil andbroil until golden; rub with garlic. Placeone slice in each of four shallow bowls;sprinkle with basil. Spoon soup and poachedeggs over toast, drizzle with a little moreoil, and serve immediately.
GARLIC SOUP WITH POACHED EGGS
Garlic Soup with Poached Eggs
Provided by Ruth Cousineau
Categories Soup/Stew Egg Garlic Poach Quick & Easy Lunch Fall Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
- Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
- Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
- Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
SPICY BLACK BEAN SOUP WITH POACHED EGGS
Provided by Sara Lynn Cauchon
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
- Add the lime zest and juice and season with salt and pepper to taste.
- Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.
Nutrition Facts : Calories 336, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 186 milligrams, Sodium 764 milligrams, Carbohydrate 43 grams, Fiber 13 grams, Protein 19 grams, Sugar 8 grams
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
POACHED EGG SOUP
Make and share this Poached Egg Soup recipe from Food.com.
Provided by gracefire
Categories Clear Soup
Time 3m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 5
Steps:
- Crack two eggs into a microwave safe bowl. Fill with water to cover eggs (important step, both eggs must be covered with at least 1/2" of water, no poking the eggs with a toothpick or other cover is necessary). Cook in large microwave for 2 minutes, or small microwave about 4. (The colder your water is, the longer you'll want to cook. Test times for your preferred done-ness and microwave settings. When done, you will have two perfectly poached eggs, which, if you don't want the soup, can be removed from the water and used for other purposes.) Add in 1/2 teaspoon of chicken bouillon base (I like to use Better-Than-Bouillon), and top with red pepper flakes and garlic powder to taste. Stir water to mix. Chop eggs and enjoy!
Nutrition Facts : Calories 143.4, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 160.4, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
TOMATO AND ONION SOUP WITH POACHED EGGS
Amazing what an egg can do to round out a meal - eggs are the best poverty foods ever - high in easily digestible protein & so adaptable. Tomato soup is an all time gift of the gods in my book too. This recipe comes from the inspired cooks at the Times-Picayune. It has it's roots in Portugal. Reminds me of several North African dishes which use eggs to bring up protein in economical and delicious ways. The croutons and poached eggs make this an entirely satisfying and economical meal - healthy, delicious and nutritionally balanced. Use large onions and tomatoes - otherwise serving will be for 4. Tip - poach only the number of eggs you will be serving. For any leftovers, poach the eggs then. Also note this soup needs to rest (preferably overnight) before serving for the best flavor to develop.
Provided by Busters friend
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
- Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
- Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
- Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
- Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
- Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley.
Nutrition Facts : Calories 386, Fat 32.6, SaturatedFat 12.9, Cholesterol 252.8, Sodium 861.2, Carbohydrate 15.7, Fiber 3.1, Sugar 8.6, Protein 10.3
GARLIC SOUP WITH POACHED EGGS
Provided by Julie Powell
Categories soups and stews, appetizer, main course
Time 45m
Yield Makes 6 servings for one
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
- Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
- To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Sugar 0 grams, TransFat 0 grams
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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