Poached Eggs In Milk Recipes

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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



Easy Poached Eggs image

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

3 or 4 large eggs

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



Perfect Poached Eggs image

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.

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

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



Farm-Fresh Poached Eggs image

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

4 cups water
2 large Egg, whole, raw, fresh
salt and freshly ground black pepper to taste

KITTENCAL'S PERFECT POACHED EGGS

This is the only method I use for the best poached eggs, you will never go wrong with this recipe! you may of coarse increase the eggs to whatever amount desired, the addition of a small amount of milk will create a softer egg :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 7m

Yield 3 serving(s)

Number Of Ingredients 4



Kittencal's Perfect Poached Eggs image

Steps:

  • Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
  • Add in cold water to a depth of 2-inches in the saucepan.
  • Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
  • Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
  • Simmer over very low heat for 5 minutes or until desired doneness.
  • Carefully remove eggs with a slotted spoon.

3 eggs
water
1 tablespoon milk
1 pinch salt

POACHED EGGS IN MILK

Number Of Ingredients 4



Poached Eggs in Milk image

Steps:

  • 1. Heat milk to boiling in 8-inch skillet over medium-high heat reduce heat so milk is simmering.2. Break each egg into custard cup or saucer. Carefully slip egg into milk. Cook about 5 minutes or until whites and yolks are firm and not runny.3. While eggs are cooking, lightly toast bread. Spread butter on toast break into bite-size pieces into individual bowls. Remove eggs from milk using slotted spoon and place on toast. Pour milk over toast to soften.Carol N. Shares her Recipe"To keep on keeping on, I had to act like a well person. Even when I didn't feel like it, I got out of bed, showered, got dressed, and smiled. Eating soft foods, like these poached eggs, was a big comfort, and it helped when my mouth was so sore from chemo."FOOD for THOUGHTAn important source of calories and protein, eggs and egg yolks are great as sandwich spreads and in salads, dressings and casseroles.NUTRITION FACTS: High in calcium, vitamin C and folic acid low fiber1 Serving: Calories 425 (Calories from Fat 200) Fat 22g (Saturated 9g) Cholesterol 450mg Sodium 520mg Potassium 470mg Carbohydrate 35g (Dietary Fiber 1g) Protein 23g % DAILY VALUE: Vitamin A 22% Vitamin C 0% Calcium 32% Iron 16% Folic Acid 24% Magnesium 12% DIET EXCHANGES: 1 ½ Starch, 1 ½ High-Fat Meat, 1 Skim Milk, 1 ½ FatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1 1/2 cups milk
4 eggs
4 slices bread
1-2 tablespoon butter or margarine

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