POACHED EGGS RESTAURANT RECIPES
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.
Total Time 4 minutes
Prep Time 1 minutes
Cook Time 3 minutes
Yield 8 eggs
Number Of Ingredients 3
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 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.
Total Time 4 minutes
Prep Time 1 minutes
Cook Time 3 minutes
Yield 8 eggs
Number Of Ingredients 3
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
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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.
From cooking.nytimes.com
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Total Time 10 minutes
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