Poachedscrambledeggs Recipes

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

POACHED SCRAMBLED EGGS

Steps:

• Crack two eggs into a bowl. Look for the egg whites to be thick, which means the eggs are fresh. If you see thin whites, place the egg into a slotted spoon: the thick part will stay on top while the rest drips through.
• Use a fork to beat the eggs for 30 seconds. This brings the whites and yolks together and brings a lot of air into the eggs.
• Bring a saucepan of water to a boil. Stick a fork into the boiling water and move it around in a clockwise direction to make a whirlpool. Pour the eggs in and put the lid on the saucepan. Count to 20. Turn off the heat and remove the cover. The eggs will have set like a "raft" on top of the water. To remove the eggs, gently pour out most of the water, then place the eggs in a fine mesh strainer. Put the drained eggs in a serving bowl and drizzle with fruity olive oil to taste; add a sprinkle of flaky salt and black pepper. Garnish with fresh chives.

POACHED SCRAMBLED EGGS

Steps:

• Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
• Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
• Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
• Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper.

POACHED SCRAMBLED EGGS

Steps:

• Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
• While water is boiling, break each egg into a mesh strainer, letting the thin white drain away. Transfer the remaining yolk and white to a small bowl.
• Beat the eggs vigorously with a fork.
• Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir the water to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
• Turn off the heat and uncover the pot. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
• Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.

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.

POACHED EGG RECIPE BY TASTY

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!

MARTHA'S SCRAMBLED EGGS

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

BASIC POACHED EGGS

Steps:

• Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

BAKED SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees
• While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
• In the mean time, whisk eggs with milk.
• Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
• Remove the pan with the butter from the oven.
• Pour egg mixture on top. Bake for 10 minutes.
• If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
• If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.