Poached Egg Broth Recipes

PERFECT POACHED EGGS

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.

20 BEST WAYS TO COOK POACHED EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poached egg dish in 30 minutes or less!

POACHED EGG BROTH

Steps:

• 1. Add spices,salt, and vinegar to the water. Bring water to a low boil for a minute or two before you add your eggs.This lets the seasonings work up a little.
• 2. Tips: 1. The vinegar doesn't really flavor the eggs it's there to help hold the eggs together. 2. Use a good non-stick pan! 3. As far as seasonings skies the limit. I love curry with a little cumin. But I have experimented with everything from chipotle season to a little lavender. 4. You can use chicken or beef broth in place of the water. Omit the salt if you do!