Spice Poached Eggs Recipes

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FOOLPROOF POACHED EGGS



Foolproof Poached Eggs image

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

4 organic eggs
2 teaspoons white vinegar
salt and ground black pepper to taste
1 pinch dried dill, or to taste

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

SPICED RICE WITH KIPPERS & POACHED EGGS



Spiced rice with kippers & poached eggs image

Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch

Provided by Thane Prince

Categories     Brunch, Supper

Time 45m

Number Of Ingredients 14

2plump kippers , about 650g/1lb 7oz total weight
2 tsp whole coriander seeds
2 tsp whole cumin seed
½ tsp black peppercorns
seeds from 2-3 cardamom pods
a good pinch of saffron threads or ¼ tsp turmeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp olive oil
50g butter
1medium onion , chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
4 eggs

Steps:

  • Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
  • Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
  • Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
  • Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

Nutrition Facts : Calories 654 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.84 milligram of sodium

SPICY BLACK BEAN SOUP WITH POACHED EGGS



Spicy Black Bean Soup with Poached Eggs image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon oil
1 small red onion, diced
2 celery ribs, diced
1 red bell pepper, diced
1 chipotle pepper in adobo sauce, minced
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups low-sodium vegetable broth
Two 15-ounce cans black beans
One 15-ounce can diced tomatoes
2 limes, zested and juiced
Salt and pepper, to taste
4 large eggs
Chopped fresh cilantro, for garnish

Steps:

  • Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
  • Add the lime zest and juice and season with salt and pepper to taste.
  • Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.

Nutrition Facts : Calories 336, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 186 milligrams, Sodium 764 milligrams, Carbohydrate 43 grams, Fiber 13 grams, Protein 19 grams, Sugar 8 grams

POACHED EGG WITH SPICY RICE



Poached egg with spicy rice image

Want nutrition in 30 minutes? This quick simple recipe is full of fibre, iron, folic acid and vitamin C

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Supper

Time 22m

Number Of Ingredients 7

1 tsp oil
1⁄2 onion , chopped
1⁄2 green pepper , deseeded and sliced
1 x 250g pouch microwave pilau basmati rice (we used Tilda Rizazz)
50g frozen pea
1 tsp medium curry powder
1 egg

Steps:

  • Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
  • Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.

Nutrition Facts : Calories 711 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.25 milligram of sodium

POACHED EGGS WITH YOGURT AND SPICY BUTTER



Poached Eggs with Yogurt and Spicy Butter image

Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 9

1 cup Greek yogurt
1 small clove garlic, finely grated (1/4 teaspoon)
1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
2 large eggs
Chive blossoms, for serving (optional)

Steps:

  • Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
  • Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
  • Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

POACHED EGGS WITH SLOW COOKED SPICY LENTILS



Poached Eggs With Slow Cooked Spicy Lentils image

Make and share this Poached Eggs With Slow Cooked Spicy Lentils recipe from Food.com.

Provided by Morrisseyist

Categories     Curries

Time 8h

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon black pepper
1 cup red lentil, rinsed
1 (28 ounce) can chopped tomatoes
2 cups vegetable stock
1 cup coconut milk
salt
chili flakes
4 eggs, poached

Steps:

  • In a skillet, heat oil over medium heat.
  • Add onions, and cook, stirring, until softened, about 3 minutes.
  • Add garlic, ginger, coriander, cumin, and black pepper.
  • Cook, stirring constantly, for one more minute.
  • Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  • Stir in coconut milk, salt, and chili flakes.
  • Cover and continue to cook for 30 minutes.
  • Ladle into soup bowls and top with a poached egg.
  • In order to make in advance:.
  • Complete steps until mixture is placed into slowcooker.
  • Refrigerate overnight and then transfer to slowcooker.

Nutrition Facts : Calories 450.4, Fat 22, SaturatedFat 13, Cholesterol 186, Sodium 95.9, Carbohydrate 46.1, Fiber 9.2, Sugar 8, Protein 22.3

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER



Turkish Poached Eggs with Yogurt and Spicy Sage Butter image

Categories     Dairy     Egg     Herb     Appetizer     Brunch     Poach     Vegetarian     Yogurt     Ramadan     Lunch     Hot Pepper     Spring     Sage     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1 cup plain yogurt
2 large garlic cloves, pressed
1/4 cup (1/2 stick) unsalted butter
12 fresh sage leaves
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
1 tablespoon distilled white vinegar
8 eggs
Warm pita bread

Steps:

  • Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
  • Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
  • Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
  • Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

PERFECT POACHED EGG



Perfect Poached Egg image

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

1 large egg
1 tablespoon white vinegar

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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