Polished Eggs Recipes

POLISH EGGS IN SHELLS (JAJKA W SKORUPKACH)

Steps:

• Boil eggs for 6 minutes, the yolk with still be a little soft in the center, cool eggs, cut in half lengthwise, carefully scoop out yolk and white, save shell halves
• Mash egg yolk and white with a fork or dice, add herbs, butter or mayo, salt and pepper, stir to combine
• Return egg mixture to the shell, dip the top (eggy part) in breadcrumbs and saute in butter until golden brown, about 3-5 minutes over medium heat

POLISH SCRAMBLED EGGS RECIPE - A PERFECT BREAKFAST IDEA!

Steps:

• Dice the sausage and the onion.
• Fry them on the pan, medium heat, for about 5 minutes.
• In the meantime, smash the eggs into the bowl. Whisk a bit using a fork.
• When the onion and sausage is ready, pour the eggs and fry for about 5-10 minutes, on low heat.
• Serve warm with chives and bread.

POLISHED EGGS

Steps:

• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife.
• In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat.
• Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.

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.

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.

DECORATIVE EASTER EGG

Steps:

• Directions: Prepare egg and icing according, to the recipe below., EGG: Combine 3 tablespoons of water and 10 drops of yellow food coloring in a small bowl. Mix well. Add sugar and beat for 1 minute or until combined. Set aside., Dust a work surface and the egg mold with cornstarch. Firmly press sugar mixture into each egg half and level the top with an icing knife. Immediately unmold onto prepared work surface. Using, a serrated knife, cut 1-1/4 inches from the small end of each egg half without moving the cut piece away from each egg half. (This will help keep the egg halves intact.) Let pieces stand, uncovered,, for 1-1/2 hours., Using a serrated knife, carefully remove cut pieces and discard. Starting in the center of each half, gently scoop out the sugar, leaving a 1/4-inch shell. Discard the removed sugar. , Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried., ICING: In a bowl, combine the confectioners' sugar, meringue powder and remaining water. Beat on low speed for 7-10 minutes or until stiff peaks form. If you are not making your own icing roses, cover icing and set aside. , If you are making your own icing roses, place 1/3 cup of icing in a small bowl and tint purple with red and blue food coloring. Place 3 tablespoons of icing in another small bowl and tint green. Cover and set aside. Leave remaining icing white., DECORATIONS: Grass and lamb: For grass inside egg, place 2 tablespoons of coconut in a plastic bag and add 1-2 drops of green liquid food coloring. Shake until color is evenly distributed., Fill inside of bottom egg half with coconut grass and plastic lamb or a decoration of your choice. Spread a thin layer of white icing around edge of bottom shell and place top shell on bottom shell, with edges matching. , Zigzags: Cut a small hole in the corner, of a pastry or plastic bag. Insert star pastry tip #21 and add white icing. Referring to the photos for position and holding bag at a 45° angle, pipe zig - zags around the seam and window opening., Roses: If you are using store-bought candy roses, refer to photo for position and attach roses to top of egg using a, dab of icing., If you are making icing roses, cut a hole in the corner of a pastry or plastic bag. Insert round tip #12 and fill with purple, icing. Holding the bag straight up, pipe a dome-shaped mound of icing on the flower nail. See Fig. 1a., With petal tip #103 and purple frosting, hold pastry bag at a 45° angle, wide end of tip down. Turn nail and squeeze bag to form bud as shown in Fig. 1a., Holding pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. See Fig. 1b., Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row as shown in Fig. 1c., Gently slide the ends of scissors underneath rose and remove it from nail. Referring to photo for position, place rose on top of egg., In same way, make two more roses and add them to top of egg., For leaves, cut a hole in the corner of a pastry or plastic bag. Insert leaf tip #67 and fill with green frosting. Pipe leaves around roses., FINISHING: Arrange Easter grass on cake plate. Place egg in center of plate. Arrange jelly beans around egg.

POLISH EGG SALAD

Steps:

• Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

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.

POLISHED EGGS

Steps:

• Score spirals into the white of the eggs, from the top to the bottom, using a sharp knife.
• Fry the garlic in the oil until it just starts to change colour.
• Add the sugar and soy sauce and stir well.
• Add the eggs and turn them about in the sauce so that they are evenly coated.
• When they are nice and brown and the sauce is thick, remove and serve hot or cold.