Breakfast Essentials Slow Poached Eggs Toast Recipes

POACHED EGGS ON TOAST

Steps:

• 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
• 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
• 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
• 4. Break eggs into 2 separate custard dishes.
• 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
• 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
• 7. Remove poached eggs with a slotted spoon or pancake turner.
• 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

BREAKFAST ESSENTIALS: SLOW POACHED EGGS & TOAST

Steps:

• 1. PREP/PREPARE
• 2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f - 145f (60c - 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 - 45 minutes. I finally stopped when I reached a target temperature of between 150f - 155f (65c - 68c).
• 3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
• 4. Gather your Ingredients (mise en place).
• 5. Place a rack into a pot and fill with water.
• 6. Chef's Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
• 7. Over low heat, raise the temperature of the water to 150f - 155f (65c - 68c).
• 8. Add the eggs, and cook for 35 - 40 minutes.
• 9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
• 10. Chef's Note: Unless you are good about gauging temperature, a good thermometer is a must.
• 11. Chef's Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
• 12. PLATE/PRESENT
• 13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
• 14. Keep the faith, and keep cooking

BRUNCH ESSENTIALS: POACHED EGGS AND TOAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place some water into a small saucepan, and heat up to a low simmer.
• 4. Place the sliced baguette in a toaster, and toast light brown.
• 5. Place a rack on the top rack and turn on the broiler.
• 6. Brush both sides with some olive oil, and place onto a baking sheet.
• 7. Add the slice of tomato.
• 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
• 9. Add some freshly ground black pepper.
• 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
• 11. Remove from the oven, and reserve.
• 12. Crack the egg into a small bowl, and add to the lightly simmering water.
• 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
• 14. Place the toast on a serving plate.
• 15. Add the poached egg, and break open.
• 16. Add the olives, and a dash of paprika.
• 17. PLATE/PRESENT
• 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
• 19. Keep the faith, and keep cooking.

SLOW-POACHED EGGS

Steps:

• Fit a large pot with a rack and fill with water. Place over lowest possible heat.
• Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
• Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
• To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.