POACHED EGGS A LA KING
Make and share this Poached Eggs a la King recipe from Food.com.
Provided by Tebo3759
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onion in butter till tender.
- Stir in soup and dash of pepper.
- Blend in milk and bring to a boil.
- Reduce heat and slip eggs into sauce.
- Cover and simmer until eggs are set, about 10 to 15 minutes.
- Place egg on muffin and top with sauce.
PERFECT POACHED EGGS
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.
POACHED EGG RECIPE BY TASTY
Here's what you need: egg, salt, pepper
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160-180°F (71-82°C).
- Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
- Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
- Serve with your favorite breakfast items.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
POACHED EGGS A LA ROMANA
Make and share this Poached Eggs a La Romana recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
- Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
- Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
Nutrition Facts : Calories 188.1, Fat 7.2, SaturatedFat 2.2, Cholesterol 206.7, Sodium 270.8, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 10.2
EGGS A LA KING
Back in my youth when we didn't have that much money for groceries, my Mom made this once in awhile. It was cheap, but it was also very filling.
Provided by Lori Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- On medium high heat place the butter in sauce pan and melt.
- Add flour and cook for few minutes. Do not brown.
- Add soup mix to coat.
- Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
- Slice the eggs and combine with the sauce.
- We usually had this over toast or buns.
Nutrition Facts : Calories 510.9, Fat 32.3, SaturatedFat 16.5, Cholesterol 502.3, Sodium 996.9, Carbohydrate 29.9, Fiber 0.8, Sugar 1.5, Protein 24.4
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