BEST RECIPE FOR EGG RECIPES

Name: How to Poach Eggs Perfectly
Cook time: 3 min
Total time: 3 min
Yield: 1 serving

HOW TO POACH EGGS PERFECTLY – BEST POACHED EGG RECIPE

How to Poach Eggs Perfectly – Best Poached Egg Recipe image

If you can boil water, then you can poach an egg. Get Ree Drummond's tips for making perfectly poached eggs every time.

Provided by Kara Zauberman

Categories breakfast brunch eggs

Total Time 3 minutes

Prep Time 0S

Cook Time 3 minutes

Yield 1 serving

Number Of Ingredients 1

Ingredients

1 egg

Steps:

Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
With a spoon, begin stirring the boiling water in a large, circular motion.
When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
Cook for about 2 ½ to 3 minutes.
Using a slotted spoon, remove the egg (or eggs) to a plate.

HOW TO POACH EGGS PERFECTLY – BEST POACHED EGG RECIPE

How to Poach Eggs Perfectly – Best Poached Egg Recipe image

If you can boil water, then you can poach an egg. Get Ree Drummond's tips for making perfectly poached eggs every time.

Provided by Kara Zauberman

Categories breakfast brunch eggs

Total Time 3 minutes

Prep Time 0S

Cook Time 3 minutes

Yield 1 serving

Number Of Ingredients 1

Ingredients

1 egg

Steps:

Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
With a spoon, begin stirring the boiling water in a large, circular motion.
When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
Cook for about 2 ½ to 3 minutes.
Using a slotted spoon, remove the egg (or eggs) to a plate.

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1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
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Using a slotted spoon, remove the egg (or eggs) to a plate.

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1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
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7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
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10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

See details

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