POACHED EGGS IN A POACHER RECIPES

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PERFECT POACHED EGGS RECIPE - FOOD.COM



Perfect Poached Eggs Recipe - Food.com image

Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 8 eggs

Number Of Ingredients 3

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

Steps:

  • Pour 2 tablespoons of vinegar into the poaching water.
  • Crack open eggs one at a time, into a small bowl.
  • Bring the water to a boil, then reduce temperature.
  • When water reaches a gentle simmer, pour egg into a ladle.
  • Gently transfer eggs into simmering water.
  • The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
  • Poach the eggs for 3 minutes spooning the simmering water over the eggs.
  • When the whites become opaque and feel firm to the touch they are done.
  • Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
  • Serve immediately.

Nutrition Facts : Calories 72.2, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 71.1, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.2, ProteinContent 6.3

PERFECT POACHED EGG | ALLRECIPES



Perfect Poached Egg | Allrecipes image

I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.

Provided by lutzflcat

Categories     Breakfast and Brunch    Eggs

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 poached egg

Number Of Ingredients 2

1 large egg
1 tablespoon white vinegar

Steps:

  • Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
  • Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
  • When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
  • Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

Nutrition Facts : Calories 71.8 calories, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 70 mg, SugarContent 0.4 g

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