Poachedeggyolks Recipes
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
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.
POACHED EGG RECIPE BY TASTY
Here's what you need: egg, salt, pepper
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 3
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!
Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
POACHED EGGS RECIPE
Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!
Provided by Lisa Bryan
Categories Breakfast
Time 8m
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil, then reduce the heat to low.
- While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
- Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
Nutrition Facts : Calories 65 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 62 mg, ServingSize 1 serving
FOOLPROOF POACHED EGGS
Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.
Provided by RACH7H
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 0.5 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 100.9 mg, Sugar 0.3 g
POACHED EGG YOLKS
This decedent adventure reminds me of Mae West's quote "When I'm good, I'm very good, but when I'm bad, I'm better" NOT good for you, but easy, and oh so good!!!
Provided by GinaS
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In small pan bring water (and vinegar if using) to a soft boil.
- Meanwhile, toast and butter (or otherwise dress) English muffin halves.
- Drop egg yolks into simmering water and cook for one min (or less) until done to desired consistancy.
- Place yolk on top of muffin and break so that it can soak in to the muffin.
- Salt and pepper to taste.
- Devour.
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
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.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
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- Strain the Egg: Set a small fine-mesh sieve (about 3 inches in size) on top of a bowl. Crack the egg into the sieve, let it sit for 4 to 5 minutes undisturbed, until most of the thin egg white drains out. Alternatively, to speed up the process, gently swirl the egg in the sieve for about 30 to 60 seconds, pausing every 5 seconds to allow the whites to drain. Transfer the strained egg to a small bowl or ramekin, do not let it sit longer than 5 minutes in the sieve.
- In a medium saucepan, fill it with water at least 2 to 3 inches high and heat over medium-high heat. Once the water reaches a simmer with just a few bubbles breaking the surface, reduce to medium-low heat. Hold at a temperature between 180 and 190°F (82 and 88°C).
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- Fill a medium saucepan 2/3 full with water (about 3-inches deep). Bring water to a light boil then reduce the heat so water is barely at a simmer and add 1 Tbsp vinegar. You should see some movement or tiny bubbles being sent up from the bottom but the surface of the water should not be bubbling or disturbed at all.
- Crack eggs into individual ramekins with one egg per ramekin. Add the eggs to the pan one at a time, dipping the edge of your ramekin into the water and gently sliding the egg out. Add additional eggs in a clockwise pattern around the pan so you know which ones to take out first. Poach up to 4 eggs at a time.
- As soon as all the eggs are in, immediately remove from heat, cover with a tight-fitting lid, and let sit for exactly 4 minutes then immediately remove the eggs one at a time using a slotted spoon. Briefly let the extra water drain off from the spoon over a paper towel-lined plate then transfer to a serving plate.
- Use the eggs in any recipe that calls for poached eggs or enjoy them plain with a sprinkle of salt, paprika, or cracked black pepper.
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- Homemade Mayonnaise. Making homemade mayonnaise doesn't have to be a major effort, especially with the help of a hand or stand mixer. And the results are well worth the little bit of effort it takes.
- Traditional Caesar Salad Dressing. Coddled eggs give traditional Caesar salad dressing that silky texture, with the signature salty tang from anchovies, garlic, and fresh lemon juice.
- French Rouille Sauce. With its bright yellow color and spicy flavor, rouille sauce tastes like a more flavorful answer to mayonnaise. It pairs beautifully with fish or shrimp and traditionally tops bouillabaisse throughout Provence.
- Lobster Newburg with Rice. The rich and velvety sauce that makes this lobster Newburg a classic gets its color and texture from egg yolks, and it will make you want to lick the bowl clean.
- Hollandaise Sauce. Make this lemony butter and egg yolk sauce to give eggs Benedict, steamed vegetables, fish, and chicken a luscious boost. While Hollandaise can take some practice to make, you won't be able to stop drizzling it on everything once you master the technique.
- Dutch Advocaat. Sweet, fragrant, and decadent, advocaat is the Dutch answer to eggnog. It comes out thick enough to eat with a spoon and also makes a delicious filling for pastries, pies, and cakes.
- Cafe Au Lait Creme Brulee. Silky and just barely solid, topped with a shatteringly crisp broiled sugar topping, creme brulee now spans the globe as a favorite dessert.
- Mango Custard. Coconut milk replaces the dairy in this quick and easy mango custard you can whip up in about 20 minutes. Your custard's color will range from yellow to deep orange, depending on the variety and ripeness of mango you choose.
- Lemon Chiffon Cake. Adding egg yolks and whites separately gives this lemon chiffon cake a tender crumb and its sky-scraping height. It comes out both airy and tender, with a summery citrus flavor.
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Estimated Reading Time 8 mins
- Fill a saucepan with 1 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
- Fill a 12-inch skillet with 1 1/2 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
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- Use the freshest eggs. Egg whites turn runny with age, so the fresher the egg, the firmer the whites. Make sure to check the date on the carton before you buy.
- Use a ramekin. Crack each egg into a small ramekin or glass bowl. You will be able to see and remove any bits of shell, and if the yolk ends up getting cracked, you can dispose of the egg without dirtying your poaching water.
- Add a splash of vinegar. Vinegar in the poaching water helps keep the whites together; it firms up the proteins on the outer surface of the egg, making the egg rounder and the white less wispy.
- Don't drop the egg into boiling water. Dropping a raw egg into boiling water is the recipe for scrambled egg soup. Get the water hot by bringing it to a boil over high heat, THEN lower the heat until the water is just barely simmering.
- Set the timer. It doesn't take long to poach an egg. Cook for 2-3 minutes for soft yolks and about 4 minutes for medium to firm yolks. For hard cooked eggs, bump the cook time up to 5 minutes.
- Dry before serving. Remove the eggs from the poaching water with a slotted spoon so the water can drain off. Then, blot the bottom of the spoon onto a clean kitchen towel to remove any remaining water.
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