Poached Eggs A La Romana Recipes

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.

Steps:

• Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
• Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
• Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

Steps:

• Preheat broiler.
• Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
• Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
• While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
• Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.

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.