HANGOVER POACHED EGGS
Two yellow orbs, surrounded by white in a sea of red. Been there, done that. This is an ehanced and scaled down variation of Poached Eggs in Catsup posted by Darlene Summers. A little tartness has been added to counter the sweet catsup and extra liquid was added to accommodate cooking smaller portions in a standard frying pan. Some people might want to add just a dash of hot sauce. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix the catsup, vinegar and water in a frying pan with a tight fitting lid.
- Heat over medium flame until the liquid starts to bubble.
- Add the butter and stir until melted.
- Carefully add the eggs, and simmer covered for 3 minutes.
- Remove the eggs with a slotted spatula and place on the toast.
- Pour the catsup sauce over the eggs and top with the cheese.
POACHED EGGS FOR A HANGOVER
OH MY GOD...these are to die for! For a recipe so simple this is delicious! The ingredients may seem strange but please don't be put off by them. I call these hangover eggs because it incorporates a lot of the ingredients that are said to help with a hangover. Eggs, pickle juice, burnt toast (well don't burn it if you want it to taste really good)...but forget all that. These are easy, easy, easy and the best eggs you'll ever have. You can change the kind of cheese to what you like. Serve them to some hungry people and impress the pants off of them.
Provided by Suzy_Q
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine ketchup, pickle juice, hot sauce, fresh pepper and butter in a skillet, mixing well over low-medium heat. Once bubbly, hot and fully incorporated crack eggs over the sauce. Cover with a lid for about 8-10 minutes depending on how well you like your eggs. During the last 2 minutes of cooking add the cheese to eggs and let melt. While cooking, toast bread to well done. When eggs are done remove them with a spatula and place over toast and pour the sauce over the eggs. Sprinkle with fresh pepper.
Nutrition Facts : Calories 684.2, Fat 41.7, SaturatedFat 22.8, Cholesterol 462.2, Sodium 1741.9, Carbohydrate 46.9, Fiber 1.4, Sugar 21, Protein 32
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
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.
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
FOOLPROOF POACHED EGGS
Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.
Provided by RACH7H
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
- Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 0.5 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 100.9 mg, Sugar 0.3 g
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
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.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
POACHED EGG RECIPE BY TASTY
Here's what you need: egg, salt, pepper
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160-180°F (71-82°C).
- Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the egg into the center of the whirlpool. Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.
- Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).
- Serve with your favorite breakfast items.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
CHEF JOHN'S POACHED EGGS
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g
POACHED EGGS IN GINGER SYRUP
Syrup spiked with ginger goes great with poached eggs. This is a very simple and luxurious dessert to spring on your guests. Try and find small chicken eggs, also known as pullet eggs. Normal-sized eggs will work as well.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
- Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 50.8 g, Cholesterol 136.9 mg, Fat 3.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 115.6 mg, Sugar 50.3 g
POACHED EGG OVER GRITS
The creamy smooth center of a poached egg is very soothing over hot grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Fill a high-sided skillet or a wide saucepan with 3 inches of water. Bring to a boil over high heat. Stir in vinegar. Break egg into a small shallow bowl or cup. Reduce heat to a high simmer. Lower the bowl with egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon to keep egg white together, if needed. Simmer until yolk is just set, about 4 minutes.
- Remove poached egg with a slotted spoon, and drain it quickly on a paper towel. Place egg over Creamy Calcium Grits. Season with salt and pepper, and serve immediately.
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