Easy Peasy Poached Eggs Recipes
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
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
EASY MICROWAVE POACHED EGGS
You are less than three minutes from perfect poached eggs. Your cooking time may vary by a few seconds.
Provided by Bob Duchesneau
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6m
Yield 2
Number Of Ingredients 3
Steps:
- Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
- Cook eggs in the microwave for 1 minute 20 seconds. Drain.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70.9 mg, Sugar 0.4 g
EASY PEASY POACHED EGGS
Who love some good runny, golden yolk with fluid centre? Is a tasty and healthy breakfast on the table in less than ten minutes. It really isn't complicated. My version of easy peasy poached eggs is a no-fuss poaching method. If you want a more perfect shape, you may use a strain and poach method.
Provided by ongwienkai1980
Categories Kid Friendly
Time 10m
Yield 5 eggs, 5 serving(s)
Number Of Ingredients 4
Steps:
- Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat.
- Take the water down to a simmer. Slide the eggs into the water one after the next.
- Cover the lit and poach for 2 minutes.
- Remove the egg with a slotted spoon. Eat immediately!
Nutrition Facts : Calories 71.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80, Carbohydrate 0.5, Sugar 0.2, Protein 6.3
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- Fill a small saucepan with water and bring to a gentle boil. Meanwhile, break the egg into a a small bowl. This will make it easier to slide the egg into the hot water while keeping its shape.
- When the water has reached a gentle boil, add the vinegar. The vinegar helps the egg white congeal.
- Use a hand whisk to vigorously whisk the water, then slide the egg into the resulting whirlpool. This will help the egg hold its shape when it first enters the water. If making more than one egg, repeat the process (use a larger saucepan).
- If some of the egg white spreads out and does not curl itself around the yolk, gently push it in with a spoon.
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- HEAT on medium-high until water comes to a gentle boil. Loosely cover the pot a sheet of standard gauge Reynolds Wrap Aluminum Foil to form a lid.
- MEANWHILE, make a foil bowl: TEAR a 7 to 8-inch sheet of Reynolds Wrap Non-Stick Aluminum Foil. Center non-stick foil over end of can, with the non-stick, dull, side toward the can; press the foil around can to form a “bowl” with about 1-inch sides. SCRUNCH the ends of the foil to make the rim of the bowl. Lift the foil bowl from the can and place it on the counter.
- SPRINKLE shredded cheddar cheese into foil bowl. CRACK the egg and place it in the foil bowl. Use slotted spatula to carefully SIT the bowl into the gently boiling water. Cover with foil lid.
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