Poached Eggs In Milk Recipes

POACHED EGGS IN MILK WITH TOAST

Steps:

• Pour milk into a small pot over high heat.
• Season with salt & pepper.
• Bring to a boil. Crack an egg into the measuring cup for the milk.
• As soon as the milk starts boiling on the edges, slip egg into the milk. Quickly repeat for the remaining eggs.
• Cover and reduce heat to a low simmer.
• Cook for 2 minutes.
• Remove eggs from milk and place on top of toast. Pour some of the milk over the toast.
• Add toppings of choice and enjoy right away while hot!

EASY POACHED 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.

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

PERFECT POACHED EGG

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.

POACHED EGGS IN MILK

Steps:

• 1. Heat milk to boiling in 8-inch skillet over medium-high heat reduce heat so milk is simmering.2. Break each egg into custard cup or saucer. Carefully slip egg into milk. Cook about 5 minutes or until whites and yolks are firm and not runny.3. While eggs are cooking, lightly toast bread. Spread butter on toast break into bite-size pieces into individual bowls. Remove eggs from milk using slotted spoon and place on toast. Pour milk over toast to soften.Carol N. Shares her Recipe"To keep on keeping on, I had to act like a well person. Even when I didn't feel like it, I got out of bed, showered, got dressed, and smiled. Eating soft foods, like these poached eggs, was a big comfort, and it helped when my mouth was so sore from chemo."FOOD for THOUGHTAn important source of calories and protein, eggs and egg yolks are great as sandwich spreads and in salads, dressings and casseroles.NUTRITION FACTS: High in calcium, vitamin C and folic acid low fiber1 Serving: Calories 425 (Calories from Fat 200) Fat 22g (Saturated 9g) Cholesterol 450mg Sodium 520mg Potassium 470mg Carbohydrate 35g (Dietary Fiber 1g) Protein 23g % DAILY VALUE: Vitamin A 22% Vitamin C 0% Calcium 32% Iron 16% Folic Acid 24% Magnesium 12% DIET EXCHANGES: 1 ½ Starch, 1 ½ High-Fat Meat, 1 Skim Milk, 1 ½ FatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KITTENCAL'S PERFECT POACHED EGGS

Steps:

• Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
• Add in cold water to a depth of 2-inches in the saucepan.
• Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
• Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
• Simmer over very low heat for 5 minutes or until desired doneness.
• Carefully remove eggs with a slotted spoon.