OIL POACHED EGG RECIPES
POACHED EGGS WITH HARISSA OIL RECIPE - FOOD.COM
I came up with this on a whim because I love Harissa and I love poached eggs. Kicks it up a bit :) Please adjust the amount of Harissa to your liking and multiply the Harissa oil as needed depending on the amount of eggs or the amount of oil you want on each egg.
Total Time 12 minutes
Prep Time 6 minutes
Cook Time 6 minutes
Yield 2 eggs, 1 serving(s)
Number Of Ingredients 5
Steps:
- First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs.
- Fill a small skillet with water.
- Bring water to a full boil.
- Reduce heat to just below simmering.
- Add 1 teaspoon vinegar.
- Break egg carefully into water.
- If white spreads, push it toward center with a spoon.
- Cook for approximately 4 minutes, depending on desired firmness and how soft you wan the yolk.
- Remove egg with a slotted spoon.
- mix the oil and harissa together to make an emulsion and drizzle over the eggs.
- Serve on your favorite bread or toast or eat as is.
Nutrition Facts : Calories 264.1, FatContent 23, SaturatedFatContent 5, CholesterolContent 372, SodiumContent 142.5, CarbohydrateContent 0.7, FiberContent 0, SugarContent 0.4, ProteinContent 12.6
POACHED EGGS MYTILENE RECIPE | ALLRECIPES
I learned this no-fail poached egg recipe from a Greek chef I worked with who grew up in Mytilene. He ate this for breakfast just about every morning and it reminds him of his mother to this day. I make it for breakfast pretty frequently and it always gives me a good start to my day. I recommend it for you and your family. It can be served with potatoes, toast, milk, juice, etc. to complete a good breakfast.
Provided by Scott Pete
Categories Breakfast and Brunch Eggs
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 eggs
Number Of Ingredients 6
Steps:
- Combine lemon juice and oil in a small serving bowl; whisk to combine.
- Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl.
- Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.
Nutrition Facts : Calories 274.9 calories, CarbohydrateContent 6.1 g, CholesterolContent 372 mg, FatContent 23.6 g, FiberContent 2.3 g, ProteinContent 13.2 g, SaturatedFatContent 5 g, SodiumContent 307.2 mg, SugarContent 0.8 g
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