Poached Eggs With Oyster Sauce Recipes

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.

Steps:

• Half fill a fry pan with water and place over medium heat until just simmering.
• Crack one egg at a time onto a plate and slide off the plate into the water.
• Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking.
• Remove the eggs with a slotted spoon.
• Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.

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.