HOW TO TELL WHEN EGGS ARE DONE BOILING RECIPES
POACHED EGG RECIPE | JAMIE OLIVER RECIPES
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
Steps:
- Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
- 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).
- 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.
- 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
RAMEN EGGS RECIPE - PUREWOW
You may argue that the noodles and meat (or the soul-soothing broth) are the best parts of a bowl of ramen soup. But if we’re being honest, we’re total suckers for the oozy, umami-rich egg that typically crowns the dish, and no one makes ramen eggs more delectable than Michelle Tam,...
Provided by PureWow Editors
Total Time 4 hours 22 minutes
Prep Time 15 minutes
Cook Time 7 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Make the stir fry sauce: Combine all of the ingredients in a small jar. Cover it tightly with a lid and shake well to incorporate before using. (This sauce keeps in the refrigerator for up to two weeks.) 2. Make the ramen eggs: Fill a large saucepan more than halfway with water and bring it to a boil. Then, carefully and completely submerge the eggs in the boiling water. 3. Boil the eggs uncovered for 7 minutes. Gently move the eggs around occasionally to help keep the yolks centered. 4. Once the 7 minutes are up, use a slotted spoon to transfer the eggs to a large bowl of ice water. 5. Leave the eggs in the ice bath for 10 minutes, then peel them. 6. In a measuring cup, stir 1 cup water with All-Purpose Stir Fry Sauce to form a marinade. 7. Place the eggs in a bowl or measuring cup and pour the marinade on top. 8. Cover and place the marinating eggs in the fridge for at least 4 hours and up to 3 days. If the eggs aren't fully submerged, make sure to rotate them occasionally. The longer you soak them, the more flavorful they become. 9. To serve, carefully cut the eggs in half. Eat 'em as-is, or use them to adorn salads, soups or a tasty bowl of ramen.
Nutrition Facts : Calories 135 calories, CarbohydrateContent 17 grams carbohydrate, FatContent 5 grams fat, ProteinContent 6 grams protein, SugarContent 15 grams sugar
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