Poached Egg Tips Recipes

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PERFECT POACHED EGGS



Perfect Poached Eggs image

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.

POACHED EGG TIPS



Poached Egg Tips image

Provided by Alton Brown

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 1

Steps:

  • Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

PERFECT POACHED EGG



Perfect Poached Egg image

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

1 large egg
1 tablespoon white vinegar

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

EASY POACHED EGGS



Easy Poached Eggs image

Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Yield Makes 3 to 4

Number Of Ingredients 1

3 or 4 large eggs

Steps:

  • In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
  • Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
  • Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g

PERFECT POACHED EGGS



Perfect Poached Eggs image

Poach eggs before you head to bed and you'll have a quick breakfast on hand in the morning.

Provided by Chris Morocco

Categories     Bon Appétit     Egg     Breakfast     Poach

Yield 4 servings

Number Of Ingredients 2

4 large eggs
Kosher salt, freshly ground pepper

Steps:

  • Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
  • Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving.
  • Do Ahead
  • Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving.

More about "poached egg tips recipes"

HOW TO POACH AN EGG | ALLRECIPES

From allrecipes.com
Estimated Reading Time 2 mins
  • Use the freshest eggs. Egg whites turn runny with age, so the fresher the egg, the firmer the whites. Make sure to check the date on the carton before you buy.
  • Use a ramekin. Crack each egg into a small ramekin or glass bowl. You will be able to see and remove any bits of shell, and if the yolk ends up getting cracked, you can dispose of the egg without dirtying your poaching water.
  • Add a splash of vinegar. Vinegar in the poaching water helps keep the whites together; it firms up the proteins on the outer surface of the egg, making the egg rounder and the white less wispy.
  • Don't drop the egg into boiling water. Dropping a raw egg into boiling water is the recipe for scrambled egg soup. Get the water hot by bringing it to a boil over high heat, THEN lower the heat until the water is just barely simmering.
  • Set the timer. It doesn't take long to poach an egg. Cook for 2-3 minutes for soft yolks and about 4 minutes for medium to firm yolks. For hard cooked eggs, bump the cook time up to 5 minutes.
  • Dry before serving. Remove the eggs from the poaching water with a slotted spoon so the water can drain off. Then, blot the bottom of the spoon onto a clean kitchen towel to remove any remaining water.


7 TIPS FOR PERFECT POACHED EGGS FROM GETTY STEWART

From gettystewart.com
Estimated Reading Time 6 mins
  • Fresh Eggs Only. If you start with the freshest eggs you can get, making great poached eggs is almost foolproof. When you’re at the grocery store reach for the eggs at the back of the cooler to get the newest stock!
  • Simmer Don’t Boil. The temperature of your water is important for keeping your egg whites tender. A full boil will lead to tough, rubbery egg whites. I like to bring the water to a boil and then turn it down low so there are barely any bubbles visible.
  • NO Salt. Don’t add salt to the poaching water. Salt actually breaks up the egg whites and makes them want to go their own way – the exact opposite of what you want.
  • Create a Gentle Swirl. Give the egg white a push in the right direction by stirring the almost boiling water into a mini whirlpool. You don’t need a major whirlpool, just a gentle swirl that will help the egg white tuck around the yolk.
  • Ease the Egg into the Water. You’re not dropping a bomb – be gentle. Break the egg into a custard cup, lower it into the water and let the egg slide gently into the swirl.
  • Use a Timer. If you’re anything like me, you’ll quickly lose track of time as your egg is poaching away. Set a timer to get the perfect consistency. Aim for three minutes for a tender, cooked egg white and a yolk that is starting to form an edge but is still soft and runny.
  • Skip the Vinegar. If you’re doing everything else on this list and you have fresh eggs, you do not need to add vinegar to the water. It’s true, vinegar does help coagulate the egg white, however, it does leave a lingering flavor and smell.


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