POACHED EGG CUPS RECIPES

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POACHED EGGS RECIPE BY THE DAILY MEAL CONTRIBUTORS



Poached Eggs Recipe by The Daily Meal Contributors image

Poached eggs are a brunch staple, but don't be intimidated by making them at home. This simple recipe walks you through it. And if you're looking for more egg tips, check out our guide on the 12 essential ways to cook an egg.Recipe courtesy Ben Grupe of Tempus.

Provided by THEDAILYMEAL.COM

Total Time 9 minutes59S

Prep Time 4 minutes59S

Yield 4

Number Of Ingredients 5

4 large eggs, room temperature
4 cup water
1/2 cup apple cider vinegar
sea salt and ground black pepper
shaved chives, for garnish

Steps:

  • Step 1: In a large pot, combine 4 cups water and 1/2 cup vinegar and bring to a boil.
  • Step 2: In a swirling motion, stir the pot to create a whirlpool. This will prevent the eggs from sticking to each other.
  • Step 3: Gently crack the eggs one by one into the water.
  • Step 4: Reduce heat to a slow simmer, and poach until the whites are completely set, approximately 5 minutes.
  • Step 5: Remove from water with a slotted spoon and reserve on a paper towel-lined plate.
  • Step 6: Finish with sea salt, fresh-milled black pepper and shaved chives.

Nutrition Facts : ServingSize 1 serving, Calories 80 calories, SugarContent 0.3 g, FatContent 5 g, CarbohydrateContent 1 g, CholesterolContent 186 mg, FiberContent 0.2 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 739 mg

POACHED EGGS RECIPE BY THE DAILY MEAL CONTRIBUTORS



Poached Eggs Recipe by The Daily Meal Contributors image

Poached eggs are a brunch staple, but don't be intimidated by making them at home. This simple recipe walks you through it. And if you're looking for more egg tips, check out our guide on the 12 essential ways to cook an egg.Recipe courtesy Ben Grupe of Tempus.

Provided by THEDAILYMEAL.COM

Total Time 9 minutes59S

Prep Time 4 minutes59S

Yield 4

Number Of Ingredients 5

4 large eggs, room temperature
4 cup water
1/2 cup apple cider vinegar
sea salt and ground black pepper
shaved chives, for garnish

Steps:

  • Step 1: In a large pot, combine 4 cups water and 1/2 cup vinegar and bring to a boil.
  • Step 2: In a swirling motion, stir the pot to create a whirlpool. This will prevent the eggs from sticking to each other.
  • Step 3: Gently crack the eggs one by one into the water.
  • Step 4: Reduce heat to a slow simmer, and poach until the whites are completely set, approximately 5 minutes.
  • Step 5: Remove from water with a slotted spoon and reserve on a paper towel-lined plate.
  • Step 6: Finish with sea salt, fresh-milled black pepper and shaved chives.

Nutrition Facts : ServingSize 1 serving, Calories 80 calories, SugarContent 0.3 g, FatContent 5 g, CarbohydrateContent 1 g, CholesterolContent 186 mg, FiberContent 0.2 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 739 mg

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POACHED EGG BUDDHA BOWLS RECIPE: HOW TO MAKE IT
I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
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Reviews 5
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 526 calories per serving
  • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly., Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute., Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.
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I think just about everyone has an Instant Pot by now, right?
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I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
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Calories 526 calories per serving
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