POACHED EGGS PAN RECIPES
EASY POACHED EGGS RECIPE | MARTHA STEWART
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, FatContent 5 g, ProteinContent 6 g
SKILLET POACHED EGGS RECIPE - NYT COOKING
There’s a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling the eggs in the boiling water in their shells before cracking them into the pan. This technique helps them maintain their shape when they’re cracked into the boiling water. Because the whites don’t spread, six eggs can fit in a skillet comfortably without running into one another, and you can serve a crowd with little effort. You can use this move to poach fewer eggs, too, of course. No matter how many you cook, you’ll end up with silky eggs for toast, a breakfast sandwich or as an accompaniment to bacon, sausage, waffles or pancakes.
Provided by Genevieve Ko
Total Time 10 minutes
Yield 2 to 6 servings
Number Of Ingredients 5
Steps:
- Fill a large skillet, ideally one with straight, tall sides, with water to a depth of 1 1/2 inches. Bring to a boil over medium-high heat. Using a slotted spoon, carefully place the whole, uncracked eggs in the water and roll them around for 15 to 20 seconds, so they’re evenly warm. Take them out of the skillet. Add the vinegar to the boiling water.
- Crack the eggs into the boiling water one at a time, spacing them apart (if they're too hot to the touch, wait a few seconds until they feel OK to handle). Adjust the heat to keep the water steadily and lightly boiling. Let the eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes. Gently nudge the yolk with the spoon to check for doneness: Very runny yolks will wobble like a water balloon; standard runny yolks will feel soft but set; firm yolks will feel solid.
- Transfer to paper towels with the slotted spoon and gently pat dry. Butter toast and layer with ham and cheese, if using. Place poached eggs on top, season with salt and pepper, and top with another pat of butter, if you like.
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PERFECT POACHED EGGS RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 4 minutes
Calories 72.2 per serving
From food.com
Reviews 5.0
Total Time 4 minutes
Calories 72.2 per serving
- Serve immediately.
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PERFECT POACHED EGG | ALLRECIPES
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.
From allrecipes.com
Total Time 10 minutes
Category Breakfast and Brunch, Eggs
Calories 71.8 calories per serving
From allrecipes.com
Total Time 10 minutes
Category Breakfast and Brunch, Eggs
Calories 71.8 calories per serving
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
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PERFECT POACHED EGG | ALLRECIPES
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.
From allrecipes.com
Total Time 10 minutes
Category Breakfast and Brunch, Eggs
Calories 71.8 calories per serving
From allrecipes.com
Total Time 10 minutes
Category Breakfast and Brunch, Eggs
Calories 71.8 calories per serving
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
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PERFECT POACHED EGGS RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 4 minutes
Calories 72.2 per serving
From food.com
Reviews 5.0
Total Time 4 minutes
Calories 72.2 per serving
- Serve immediately.
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SHALLOW-POACHED EGGS RECIPE | COOKING LIGHT
This approach is more about timing than finesse or technique. The key is to slip the cracked eggs into the simmering water at 30-second intervals, then after each has poached for 3 minutes, remove them in the same order in 30-second intervals. As you add more eggs to the pan, the water temperature will dip—adjust the heat accordingly to maintain a gentle simmer throughout. As with swirl-poaching, a little vinegar in the water keeps the whites close to the yolk. You can shallow-poach up to 8 eggs at a time with a large skillet—just put another 30 seconds on the timer for each additional egg.
From cookinglight.com
Total Time 15 minutes
Calories 336 per serving
From cookinglight.com
Total Time 15 minutes
Calories 336 per serving
- Pour about 2 inches of water into a straight-sided skillet; add vinegar. Bring to a gentle simmer. The liquid temperature will dip as you add eggs; adjust heat as needed to maintain a constant gentle simmer. Break 1 egg into each of 4 small bowls or ramekins. Gently slip 1 egg into simmering water at the 12 o'clock position. Set a timer for 4 1/2 minutes. After 30 seconds, slip the second egg into simmering water at the 3 o'clock position. After another 30 seconds, slip third egg in at 6 o'clock. After another 30 seconds, put fourth egg at 9 o'clock. When the timer reaches 1 1/2 minutes left, the first egg should be done (if the white is just set with no translucent areas, the yolk will still be creamy). Gently remove the first egg with a fish spatula or slotted spoon; place on a plate lined with paper towels, and gently blot top dry with a paper towel. Sprinkle egg with a pinch of salt and pepper. At 30-second intervals, working clockwise, repeat procedure with remaining eggs, salt, and pepper. Drizzle each toast slice with 1 teaspoon oil. Place 2 eggs on each toast slice.
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POACHED EGG RECIPE | JAMIE OLIVER RECIPES
Perfect poached eggs are a real joy, and easier than you think to get right.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving
- 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.
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HEALTHY RECIPE: POACHED EGGS OVER GARLIC GREENS AND CRUSTY ...
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