POACH AND EGG RECIPES

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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

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 AN EGG | BBC GOOD FOOD



How to poach an egg | BBC Good Food image

Learn how to make the perfect poached egg with our easy video guide. Discover how long to cook it for and new ways to serve it at breakfast, brunch or lunch.

Provided by Good Food team

Categories     breakfast, brunch, lunch

Number Of Ingredients 1

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Perfect poached eggs are a real joy, and easier than you think to get right.
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Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving
    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.
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  • Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
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Reviews 5
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Calories 313 calories per serving
  • Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich., Sprinkle eggs with seasoned salt. Top with cheese and bacon.
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