Martha Stewart Poached Eggs Recipes

POACHED EGGS

Steps:

• If making ahead, prepare an ice-water bath fitted with a sieve; set aside.
• Fill a large straight-sided skillet with 2 inches of water and bring to a boil. Add vinegar and return to a boil. Break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a large slotted spoon to fold the edges of the white over the egg, for a neater edge. Repeat with remaining eggs.
• Cook until whites are just set but the yolks are still soft, they should still move around inside, 1 1/2 to 2 minutes. Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on bread to allow eggs to drain. Trim edges with a knife for a prettier presentation before serving on toast, if desired, and seasoned with salt and pepper.
• To make ahead, immediately place eggs in an ice-water bath to stop the cooking, then transfer to a bowl of cool water (it should just reach the tops of the eggs). If storing longer than an hour, place bowl in refrigerator (covered) for up to 24 hours. Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through. Serve on toast, if desired, seasoned with salt and pepper.

POACHED EGGS

Steps:

• Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.
• When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel-lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.

BASIC POACHED EGGS

Steps:

• Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.

POACHED EGGS IN TOMATO SAUCE

Steps:

• Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
• In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
• Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
• Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

POACHED EGGS

Steps:

• Carefully crack eggs in a large bowl. If any yolks break, remove and replace them with a new egg.
• Fill a large deep saucepan with water and heat over medium-heat until it comes to a low simmer. Stir water to create a whirlpool and carefully add eggs to saucepan. Let eggs cook, undisturbed, until whites are just set, 3 to 4 minutes.
• Using a slotted spoon, carefully remove eggs from water and transfer to a paper towel-lined baking sheet. Gently pat eggs dry. Using kitchen shears, cut whites around yolks to separate.

MARTHA STEWART POACHED EGGS

Steps:

• Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
• In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute.
• Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.
• Gently crack eggs into tomato mixture, cover, and let cook 5 minutes.
• Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
• Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.