Slow Poached Eggs Recipes

Steps:

• Fit a large pot with a rack and fill with water. Place over lowest possible heat.
• Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
• Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
• To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

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.

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.

Steps:

• Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160-180°F (71-82°C).
• Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
• Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
• Serve with your favorite breakfast items.
• Enjoy!

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.

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.

Steps:

• 1. Fill your biggest, deepest pot with water & put it on the lowest heat possible. 2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be the highest. If you've got a cake rack or steamer, use it 3. Use an instant read thermometer to monitor the temperature in the pot - if it's too hot, add cold water or an ice cube. Once the water is between 140 - 145 degrees, add the eggs to the pot. Let them bathe for 40 - 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed. 4. You can use the eggs immediately or store them in the fridge for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice bath.) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using. 5. To serve eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.

Steps:

• Gently place eggs in bottom of 6-qt. slow cooker. Cover with water. Cook, covered, on high 2-3 hours., Remove eggs from slow cooker; rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

Steps:

• In a skillet, heat oil over medium heat.
• Add onions, and cook, stirring, until softened, about 3 minutes.
• Add garlic, ginger, coriander, cumin, and black pepper.
• Cook, stirring constantly, for one more minute.
• Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Stir in coconut milk, salt, and chili flakes.
• Cover and continue to cook for 30 minutes.
• Ladle into soup bowls and top with a poached egg.
• In order to make in advance:.
• Complete steps until mixture is placed into slowcooker.
• Refrigerate overnight and then transfer to slowcooker.