Nifs Perfect Poached Egg Recipes

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EASY POACHED EGGS



Easy Poached Eggs image

Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a grain bowl, or dozens of other ways.

Provided by Elise Bauer

Categories     Breakfast     Brunch     How To     Quick and Easy     Breakfast     Egg     Poached Eggs

Time 9m

Number Of Ingredients 1

1 or more fresh eggs

Steps:

  • Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
  • Crack the egg into a small bowl and gently slip it into the water: Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them.
  • Turn off the heat, cover the pan, and let sit for 4 minutes: Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
  • Remove the eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
  • Strain the thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve.
  • Gently add to hot the water: Then gently ease the raw egg into your pot of simmering hot water.
  • Turn off the heat, cover the pot, and poach for 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and poach for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.) Remove from the pot with a slotted spoon.

Nutrition Facts : Calories 72 kcal, Carbohydrate 0 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 0 g, Fat 5 g, ServingSize 1 or more poached eggs, UnsaturatedFat 0 g

PERFECT POACHED EGG



Perfect Poached Egg 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

Time 10m

Yield 1

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, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

NIF'S PERFECT POACHED EGG



Nif's Perfect Poached Egg image

Oh, the poached egg! There is nothing better than having a poached egg on toast or over a bed of spinach... mmmmm...... Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 10m

Yield 2 eggs, 1 serving(s)

Number Of Ingredients 3

2 eggs (organic or free-run is best because the colour of the yolk is beautiful)
water
1/4 teaspoon sea salt

Steps:

  • In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
  • Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
  • TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
  • Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
  • Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

NO-WORRY POACHED EGGS



No-Worry Poached Eggs image

Poaching eggs can give even the most experienced cook anxiety. Will the eggs stick to the bottom of the pot? Will I break a yolk? Will they all run together? How can I tell when they are done? On top of it all, because it takes a little bit of time to gently crack each egg and lower it into the simmering water, they aren't always done at the same time. With all this in mind, we set out to crack (ha!) the code. By putting the eggs in before the hot water, they hold their shape and cook at the same time. This method works as well for 2 eggs as it does for 8, so if you are thinking of making eggs benedict for the fam this weekend, this will take the worry out.

Provided by Food Network Kitchen

Time 10m

Yield 5 minutes

Number Of Ingredients 2

2 tablespoons distilled white vinegar
Large eggs

Steps:

  • Put the vinegar in a small or medium saucepan (depending on how many eggs you are making). Gently crack the eggs into the vinegar. Holding the saucepan handle, rock or swirl the pot gently so the vinegar redistributes between the eggs. This will help start the coagulation of the whites.
  • Bring a teakettle filled with water to a boil and then gently pour the water down the inside side of the pan until you have enough water to covering the eggs by about 2 inches.
  • Cover and set a timer for 5 minutes. This will help set the eggs. Uncover, turn the heat on high and quickly bring to a boil. As soon as the water is boiling, turn off the heat. Push any foam that has risen to the top to the side and immediately remove the eggs with a slotted spoon. The whites will be set but the yolk will still be runny. For harder cooked eggs, boil for another 1 to 2 minutes.

PERFECT POACHED EGGS



Perfect Poached Eggs image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
  • TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
  • Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
  • Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
  • Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

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