EGG RECIPE BOOK RECIPES

Name: Poached eggs
Total time: 10 min
Yield: 2

POACHED EGG RECIPE | JAMIE OLIVER RECIPES

Poached egg recipe | Jamie Oliver recipes image

Perfect poached eggs are a real joy, and easier than you think to get right.

Total Time 10 minutes

Yield 2

Number Of Ingredients 1

Ingredients

4 large free-range eggs

Steps:

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre

MACARON RECIPE WITH REGULAR/ ALL-PURPOSE FLOUR : BOOK RECIP…

Macaron Recipe With Regular/ All-Purpose Flour : Book Recip… image

The macaron is on the menu in Book Recipe, and we are going to teach…

Provided by Book Recipe

Total Time 15 minutes

Prep Time 55 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients


110 grams of powdered sugar
70 grams all-purpose/regular flour
2 egg whites from large eggs - 65-70 grams (12-24 room temp)
pinch of salt
45 grams of sugar
1/2 tsp vanilla extract (optional)

Steps:

If you are making macarons for the first time, I don’t give you a guarantee that you will succeed right away, because they are not easy to make. :)
Avoid making your macarons on a particularly humid day.
Cool, dry weather is best.
Egg whites should be 12-24 hours at room temperature.
It is better to measure the ingredients using a kitchen scale than from a measuring cup. (Be sure to sift flour and powdered sugar).
Beat egg whites and sugar with a mixer until you see stiff glossy peaks form. (It took me about 2 minutes, you can beat the egg whites for longer because it depending on the mixer.)
Do not overbeat egg whites – overbearing the egg whites will introduce more air and create an airy, hollow cookie.
If you under mix the egg whites macarons will not dry.
Add the sifted flour and powdered sugar and gently fold the batter until it flows, like lava off the spatula. ( 45-50 complete strokes )
Do not over mix or mix your batter.
The over-mixed batter will result in flat discs, unlike light and fluffy cookies.
Transfer the batter into a pastry bag with a round tip. (I used #12 plain round tip you can use 1A and 2A too.). When the batter is under-mixed, the piped macaron shells do not flatten out as much and the tips remain.
Tap the baking sheet on a flat surface 3-5 times, this will get rid of any air bubbles and will prevent cracks.
If needed, use a toothpick to pop air bubbles and smooth out the shells.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity.
Place the tray on the middle shelf and bake at 300˚F for 13-15 minutes if you have a gas oven, or bake 275˚F for 15 minutes in an electric oven.
In the middle of the baking process macarons, you need to open the oven door once to let off steam, and then close it.
They are best eaten after 24 hours since the flavors will be absorbed into the shell.

Nutrition Facts : Calories 200, FatContent 20 grams

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1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
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4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
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