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
HOW TO POACH EGGS PERFECTLY – BEST POACHED EGG RECIPE
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.
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MUSHROOM HASH WITH POACHED EGGS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 27 minutes
Category Breakfast, Brunch
Calories 283 calories per serving
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
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CORNED BEEF HASH RECIPE WITH EGG | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Calories 633 calories per serving
Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool.
Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan.
Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots.
Taste and add salt and a generous amount of black pepper to taste, stirring well.
Turn the oven low to keep the hash warm while frying eggs
Pat the mixture down in the pan and let brown for about 8-10 minutes
Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes
Slide onto a large plate and place in the low oven
Fry the eggs in olive oil to your liking, adding a grind of pepper
Plate the hash topped the remaining parsley and with an egg on top.
POACHED EGGS RECIPE - BBC FOOD
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Reviews 5
- Season with salt and freshly ground black pepper and serve immediately.
POACHED EGGS - WILLIAMS SONOMA
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Reviews 5
Total Time 6 minutes
- Transfer the eggs to individual plates, season with salt and pepper, and serve immediately. Serves 4.
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