Poached Farm Eggs With Heirloom Tomatoes Red Onions Oregano And Feta Recipes

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FARM-FRESH POACHED EGGS



Farm-Fresh Poached Eggs image

Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.

Provided by thedailygourmet

Time 15m

Yield 2

Number Of Ingredients 3

4 cups water
2 large Egg, whole, raw, fresh
salt and freshly ground black pepper to taste

Steps:

  • Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
  • Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
  • Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g

DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO



Deep Fried Poached Egg Over Heirloom Tomato image

Provided by Claire Robinson

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 large eggs, whole, plus 2 large eggs, lightly beaten
1 cup unbleached all-purpose flour
1 cups panko breadcrumbs
Kosher salt and freshly cracked black pepper
7 to 8 cups vegetable oil
1 large heirloom tomato, cut into 4 thick slices

Steps:

  • Prepare a bowl with ice and water. Line a sheet pan with paper towels.
  • In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
  • Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
  • Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
  • Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
  • Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
  • Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
  • BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.

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