Poached Eggs With Oyster Sauce Recipes

POACHED EGGS WITH OYSTER SAUCE

Steps:

• Half fill a fry pan with water and place over medium heat until just simmering.
• Crack one egg at a time onto a plate and slide off the plate into the water.
• Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking.
• Remove the eggs with a slotted spoon.
• Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.

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.

LIBBY'S POACHED EGGS WITH DILL SAUCE

Steps:

• Poach eggs. Take eggs out and reserve 4 cups poaching water.
• Mix flour in sour cream until smooth.
• Add to reserved poaching water with dill weed.
• Cook until thickened, stirring constantly. Spoon over poached eggs.

EGGS POACHED IN MARINARA SAUCE

Steps:

• Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil.
• Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan.
• Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.