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
LEBANESE MEAT PIES (SFEEHAS) - THE LEMON BOWL®
These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon.
Provided by Liz DellaCroce
Categories Entree
Total Time 65 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 36
Number Of Ingredients 12
Steps:
- Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
- Pre-heat oven to 400 degrees.
- In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
- Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
- Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
- To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
- Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
- Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
- Remove from oven and lightly brush with melted clarified butter.
- Serve with plain yogurt.
Nutrition Facts : Calories 166 kcal, CarbohydrateContent 22.2 g, ProteinContent 8.3 g, FatContent 7.9 g, SaturatedFatContent 2.4 g, CholesterolContent 17.3 mg, SodiumContent 343.5 mg, FiberContent 0.3 g, UnsaturatedFatContent 5.5 g, ServingSize 1 serving
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POACHED EGG RECIPE | JAMIE OLIVER RECIPES
Perfect poached eggs are a real joy, and easier than you think to get right.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving
- 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.
See details
LEBANESE MEAT PIES (SFEEHAS) - THE LEMON BOWL®
These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon.
From thelemonbowl.com
Reviews 4.7
Total Time 65 minutes
Category Entree
Cuisine Lebanese, middle eastern, syrian
Calories 166 kcal per serving
From thelemonbowl.com
Reviews 4.7
Total Time 65 minutes
Category Entree
Cuisine Lebanese, middle eastern, syrian
Calories 166 kcal per serving
- Serve with plain yogurt.
See details
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If you've ever seen a clone recipe for KFC Cole Slaw it probably looks like this. This replica Colonel Sanders coleslaw recipe has become one of the all-time most shared recipes on the intraweb. Here's the original secret formula I created from scratch in 1993 for my first book, Top Secret Recipes, to clone the world's best slaw.
I've cloned a ton of stuff from KFC. See if I hacked your favorites here.
Source: Top Secret Recipes by Todd Wilbur.
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Calories 95 calories per serving
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Reviews 4.8
Total Time 15 minutes0S
Calories 95 calories per serving
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Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each) and add additional lemon …
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Because refrigerated fresh pasta cooks much faster than dried pasta, this Italian pasta dish will be on the table lickety-split! Puttanesca, traditionally made with tomatoes, olives, capers, anchovies …
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If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation. If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper …
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