Poached Eggs Mytilene Recipes

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.

CHEF JOHN'S POACHED EGGS

Steps:

• Fill a bowl with ice water.
• Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
• Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
• Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

POACHED EGGS MYTILENE

Steps:

• Combine lemon juice and oil in a small serving bowl; whisk to combine.
• Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl.
• Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.

POACHED EGGS MYTILENE

Steps:

• Combine lemon juice and oil in a small serving bowl; whisk to combine.
• Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl.
• Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.

POACHED EGGS MYTILENE

Steps:

• Combine lemon juice and oil in a small serving bowl; whisk to combine.
• Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl.
• Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.

EASY POACHED EGGS

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.

POACHED EGGS

Steps:

• Heat 3 cups water with the vinegar in a large deep skillet over medium heat until simmering. Break each egg into a cup and then gently add to the water. Poach for 4 to 5 minutes, or until the yolk is almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
• Heat the oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
• Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
• Split the biscuits horizontally. Place the bottoms on 4 large plates. Top each bottom with an egg. Drizzle with some of the hollandaise, top with ham, and sprinkle with parsley. Place the tomato halves and biscuit tops on the side.
• Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
• Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
• Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.

PERFECT POACHED EGGS

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.