The Perfect Poached Egg Recipes

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HOW TO POACH EGGS PERFECTLY



How to Poach Eggs Perfectly image

If you can boil water, then you can poach an egg. Get Ree Drummond's tips for making perfectly poached eggs every time.

Categories     おせち     brunch     breakfast     brunch     eggs

Time 3m

Yield 1 serving

Number Of Ingredients 1

1 egg

Steps:

  • Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
  • With a spoon, begin stirring the boiling water in a large, circular motion.
  • When the water is swirling like a tornado, add the ;eggs. The swirling water will help the egg white wrap around itself as it cooks.
  • Cook for about 2 1/2 to 3 minutes.
  • Using a slotted spoon, remove the egg (or eggs) to a plate.

PERFECT POACHED EGGS



Perfect Poached Eggs image

Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

Provided by CountryLady

Categories     Breakfast

Time 4m

Yield 8 eggs

Number Of Ingredients 3

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

Steps:

  • Pour 2 tablespoons of vinegar into the poaching water.
  • Crack open eggs one at a time, into a small bowl.
  • Bring the water to a boil, then reduce temperature.
  • When water reaches a gentle simmer, pour egg into a ladle.
  • Gently transfer eggs into simmering water.
  • The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
  • Poach the eggs for 3 minutes spooning the simmering water over the eggs.
  • When the whites become opaque and feel firm to the touch they are done.
  • Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
  • Serve immediately.

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

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.

PERFECT POACHED EGGS



Perfect Poached Eggs image

A simple, straightforward, foolproof recipe that works every time!

Provided by Sherrid555

Time 7m

Yield Serves 1

Number Of Ingredients 2

2 large free range eggs
A splash of malt vinegar

Steps:

  • Fill a large pan with water, add a splash of malt vinegar and bring it to the boil
  • While the water's boiling, crack each egg into a ramekin - this makes it much easier to get them in quickly
  • Once boiling, use a whisk to swirl the water round quickly, tip both eggs in, set your timer to 2 minutes and leave well alone! Remove the eggs with a slotted spoon and serve...

FOOLPROOF POACHED EGGS



Foolproof Poached Eggs image

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

4 organic eggs
2 teaspoons white vinegar
salt and ground black pepper to taste
1 pinch dried dill, or to taste

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

NIF'S PERFECT POACHED EGG



Nif's Perfect Poached Egg image

Oh, the poached egg! There is nothing better than having a poached egg on toast or over a bed of spinach... mmmmm...... Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 10m

Yield 2 eggs, 1 serving(s)

Number Of Ingredients 3

2 eggs (organic or free-run is best because the colour of the yolk is beautiful)
water
1/4 teaspoon sea salt

Steps:

  • In a frying pan, heat enough water to cover the egg(s) to a low boil. Add salt.
  • Crack an egg into a small bowl. Quickly dip bowl into the water. Slide the raw egg into the water. Immediately slide the other egg into the water in the same fashion.
  • TURN OFF HEAT but leave on burner! Cover pan with lid - DO NOT UNCOVER and let sit for 4 to 6 minutes. You can uncover to check them, starting at 4 minutes. You'll know they're done if the white is not really jiggly.
  • Using a slotted spoon, gently place eggs on a tea towel. If you use scented detergents or fabric softeners on your towels, do not use them. Instead, slide egg(s) onto good quality paper towels, so the towel doesn't fall apart. Let sit for a few seconds to drain the water.
  • Place eggs on to toast, a slice of tomato, steamed spinach and/or a piece of low fat cheese.

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.

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Estimated Reading Time 50 secs
Servings 4
  • 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).
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