POACHED SCRAMBLED EGGS
Provided by Daniel Patterson
Categories breakfast, easy, quick, appetizer, main course, side dish
Time 10m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
- Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
- Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
- Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
POACHED SCRAMBLED EGGS
This is an unusual but special egg dish-entirely a home cook's meal. Scrambling eggs in water gives them a fantastic texture, airy-light and silky.
Provided by Daniel Patterson
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Crack two eggs into a bowl. Look for the egg whites to be thick, which means the eggs are fresh. If you see thin whites, place the egg into a slotted spoon: the thick part will stay on top while the rest drips through.
- Use a fork to beat the eggs for 30 seconds. This brings the whites and yolks together and brings a lot of air into the eggs.
- Bring a saucepan of water to a boil. Stick a fork into the boiling water and move it around in a clockwise direction to make a whirlpool. Pour the eggs in and put the lid on the saucepan. Count to 20. Turn off the heat and remove the cover. The eggs will have set like a "raft" on top of the water. To remove the eggs, gently pour out most of the water, then place the eggs in a fine mesh strainer. Put the drained eggs in a serving bowl and drizzle with fruity olive oil to taste; add a sprinkle of flaky salt and black pepper. Garnish with fresh chives.
POACHED SCRAMBLED EGGS
This is a great and different way to fix eggs. I got this from the New York Times magazine. It is fast and easy and the variations are endless. As the recipe suggests drizzle with olive oil. Perhaps you could top with cheese, salsa, butter, paprika. Or as the author/chef Daniel Patterson suggests "a dollop of creme fraiche and a dollop of caviar."
Provided by Debloves2cook
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
- While water is boiling, break each egg into a mesh strainer, letting the thin white drain away. Transfer the remaining yolk and white to a small bowl.
- Beat the eggs vigorously with a fork.
- Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir the water to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
- Turn off the heat and uncover the pot. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
- Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
POACHED SCRAMBLED EGGS
Take your scrambled eggs to the next level by poaching them! The gentle heat from the water creates a delicate, soft, pillowy egg for an extra-special breakfast experience.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
- Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones.
- Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes.
- Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper.
POACHED EGGS
When I was a young girl I did not know what a poached egg was. We were raised on a farm where we got fried or scrambled eggs because there were too many of us to get special treatment. So we all got the same thing. I figure there are some out there who do not know how to poach an egg.
Provided by Darlene Summers
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Use an egg poacher and follow manufacturers directions.
- ~~~~~~OR Fill a small skillet with water.
- Bring water to a full boil.
- Reduce heat to just below simmering.
- Add 1 teaspoon vinegar.
- Break egg carefully into water.
- If white spreads, push it toward center with a spoon.
- Cook for approximately 4 minutes, depending on desired doneness.
- Remove egg with a slotted spoon.
- Serve on English muffin or toast.
Nutrition Facts : Calories 72.4, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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