POACHED COM 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

POACHED FISH RECIPE | FOOD NETWORK

Poached Fish Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 (6-ounce) salmon fillets, skin removed
3 cups fish stock
1 cup dry white wine
2 sprigs tarragon
A few blades chives
Classic Creamy Herb Vinaigrette, recipe follows
Roasted Vegetables, recipe follows
4 tablespoons heavy cream
1/2 cup French Vinaigrette, recipe follows
2 tablespoons minced fresh green herbs (chives, tarragon, oregano)
1/2 lemon, juiced
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch freshly ground black pepper
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
2 zucchini, sliced into 3/4-inch thick rounds
4 plum tomatoes, halved lengthwise
1 tablespoon thyme leaves
Salt and freshly ground black pepper
Oil

Steps:

In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
Serve with poached fish and grilled vegetables.
Preheat the oven to 400 degrees F.
Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

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