Poached Egg Recipe By Tasty

20 BEST WAYS TO COOK POACHED EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poached egg dish in 30 minutes or less!

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large cast-iron skillet, heat the oil over medium heat.
• Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
• Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
• Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
• Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
• Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
• NOTE: To speed the process up, cover the skillet with a large lid.
• Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
• Enjoy!

PERFECT POACHED EGGS

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.