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.
EGGS SARDOU
Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.
Provided by Emeril Lagasse
Categories main-dish
Time 55m
Yield 4 appetizer servings
Number Of Ingredients 29
Steps:
- In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
- Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
- Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
- Remove the eggs with a slotted spoon, and place on a large plate.
- Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
- In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
SARDOU-STYLE EGGS
Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
- Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
- Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
- Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.
EGGS NEW ORLEANS
Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.
Nutrition Facts : Calories 189.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 211.5, Sodium 671, Carbohydrate 23.3, Fiber 3, Sugar 7, Protein 10.4
POACHED EGGS NEW ORLEANS
Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
- Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
- Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
- POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
- Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
- Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
- Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.
Nutrition Facts : Calories 494.5, Fat 42.6, SaturatedFat 24.4, Cholesterol 397.3, Sodium 985.8, Carbohydrate 18.7, Fiber 2.2, Sugar 4.2, Protein 10.8
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 EGGS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, easy, quick, main course
Time 10m
Yield Eight poached eggs
Number Of Ingredients 3
Steps:
- Put the water in a fairly wide nonstick skillet. Add the vinegar and bring to the simmer.
- As gently as possible, break the eggs into the water, taking care that they are spaced apart so that the whites do not touch. The water should be barely simmering. Cook until the whites are set and the yolks remain runny, about two and one-half to three minutes. Using a slotted spoon, drain the eggs on paper towels, handling them as carefully as possible to prevent the yolk from breaking.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 66 milligrams, Sugar 0 grams, TransFat 0 grams
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
NEW ORLEANS BRUNCH EGGS
Steps:
- In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.
Nutrition Facts :
More about "poached eggs new orleans recipes"
EGGS SARDOU (NEW ORLEANS-STYLE POACHED EGGS WITH …
From seriouseats.com
HOW TO COOK BASIC POACHED EGGS | GET CRACKING
From eggs.ca
NEW ORLEANS STYLE EASY EGGS SARDOU - BISCUITS & BOOZE
From biscuitsandbooze.com
EGGS NEW ORLEANS — AHOMECHEF
From ahomechef.com
MAKE POACHED EGGS EVEN MORE AMAZING: POACH THEM IN WHITE …
From thekitchn.com
POACHED EGGS - BIGOVEN.COM
From bigoven.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
EGGS SARDOU (NEW ORLEANS-STYLE POACHED EGGS WITH ARTICHOKE …
From pinterest.ca
POACHED EGG & CRAB OVER A TOASTED BAGUETTE SLICE WITH A NEW …
From pinterest.ca
POACHED EGGS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
POACHED EGGS - PERFECT EVERY TIME! (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
POACHED EGG RECIPES | MARTHA STEWART
From marthastewart.com
22 NEW ORLEANS BREAKFAST FOODS TO ENJOY IN THE BIG EASY OR …
From foodfornet.com
POACHED EGGS NEW ORLEANS RECIPE - BREAKFAST.FOOD.COM
From pinterest.com
BRUNCH RECIPE: HOW TO MAKE NEW ORLEANS–STYLE EGGS SARDOU
From straight.com
POACHED EGGS RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
WORLD BEST COFFEE RECIPES: POACHED EGGS NEW ORLEANS
From worldbestcoffeerecipes.blogspot.com
THE INCREDIBLE, VERSATILE EGG -- 4 COOKING CREOLE RECIPES - NOLA.COM
From nola.com
PUT AN EGG ON IT: 19 GREAT WAYS TO EAT FRIED OR POACHED EGGS
From seriouseats.com
POACHED EGGS NEW ORLEANS RECIPE - BREAKFAST.FOOD.COM
From pinterest.co.uk
POACHED EGGS NEW ORLEANS RECIPE - BREAKFAST.FOOD.COM
From pinterest.com.au
EGGS SARDOU (NEW ORLEANS-STYLE POACHED EGGS WITH ARTICHOKE …
From mastercook.com
CAJUN EGGS BENEDICT - GOODIE GODMOTHER
From goodiegodmother.com
EGGS SARDOU RECIPE FROM ANTOINE'S RESTAURANT, NEW ORLEANS
From foodnewsnews.com
NEW ORLEANS STYLE POACHED EGGS - RECIPE | COOKS.COM
From cooks.com
EGGS NEW ORLEANS - RECIPES | COOKS.COM
From cooks.com
NEW ORLEANS EGGS SARDOU: SAVORY BRUNCH RECIPE - LOUISIANA …
From louisianasupperclub.com
EGGS NEW ORLEANS RECIPE : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
EGGS SARDOU (NEW ORLEANS-STYLE POACHED EGGS WITH ARTICHOKE …
From pinterest.com
POACHED EGGS NEW ORLEANS RECIPE - BREAKFAST.FOOD.COM
From pinterest.nz
BEST POACHED EGGS IN NEW ORLEANS RESTAURANTS
From restaurantguru.com
POACHED EGGS - CREOLE CAJUN CHEF
From creolecajunchef.com
NEW ORLEANS EGGS SARDOU : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EGGS LOUIS ARMSTRONG RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breakfast #eggs-dairy #brunch
You'll also love