Egg Poached In Sour Cream Recipes

SOUR CREAM EGGS

Steps:

• 1. Preheat oven to 450F. Using a flat oven dish, pour the sour cream into the bottom of the dish. Now, you will want to break the eggs into the dish, one by one, try not to break the yolks. (you want the eggs whole)
• 2. Salt and pepper the dish lightly; then sprinkle on the chives, parsley and bread crumbs. Top with a drizzle of melted butter and bake in a 450F oven until the eggs are set to your liking.

SOUR CREAM POACHED EGGS.

Steps:

• Place sour cream in microwaveable container.
• Add chopped green onion.
• Make a well in the sour cream and break in 2 eggs.
• Cover and microwave at 60% power for 2 1/2 to 3 1/2 minutes, or until whites are cooked.
• Sprinkle with paprika and serve on toast.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

FEARLESS SOUS VIDE POACHED EGGS

Steps:

• Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F-not 150°F. 153°F.
• Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn't crack.) Cook 25 minutes.
• Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
• When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.

EGG BAKED IN CREAM

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
• Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

EGGS POACHED IN BUTTERY SORREL SAUCE

Steps:

• Thinly slice scallions, separating darker green parts for garnish.
• In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
• Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
• Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.