Oven Poached Eggs With Herbs Recipes

OVEN POACHED EGGS

Steps:

• Preheat oven to 350 degrees F. For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup-even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
• Crack one egg into each muffin cup, for as many eggs as you would like to poach.
• Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
• Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
• Serve immediately.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

SCRAMBLED EGGS WITH MIXED HERBS

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

BAKED EGGS WITH HERBS

Steps:

• Set oven to 350ºF or Mark 4.
• Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
• Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
• Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
• Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.

OVEN POACHED EGGS, WITH HERBS

Steps:

• Use a shallow single servce baking dish, place the all ingredients except eggs, and micro wave 2 minutes.
• Remove from micro wave, add eggs and place under pre heated broiler, on high for 6 to 9 minutes (depending on how done you like your eggs).
• Remove and enjoy.

POACHED EGGS WITH HERB MAYONNAISE

Steps:

• In a bowl, whisk together the vinegar and salt and pepper, to taste.
• Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain the emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs.
• Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.
• Recommended Drink: Pol Roger Brut Champagne, Non-Vintage

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.

FARM-FRESH POACHED EGGS

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.