Poached Eggs Recipes

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

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.

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:

• 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.

Steps:

• Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

Steps:

• Preheat the broiler. Heat 1 tablespoon olive oil in a medium skillet over medium heat and cook the peppers until soft, about 5 minutes; set aside and keep warm.
• Split the English muffin and brush the cut sides with some of the remaining olive oil. Toast lightly under the broiler and keep warm.
• Bring 2-inches of water to a boil in a large skillet and add the vinegar. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm, about 3 minutes. Meanwhile, put the toasted English muffins on a plate and top them with the ham. Remove the eggs with a slotted spoon and place them onto the ham. Add the cooked peppers and sprinkle over the Parmesan. Now that's a Poached Egg!!

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.

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.

Steps:

• If making ahead, prepare an ice-water bath fitted with a sieve; set aside.
• Fill a large straight-sided skillet with 2 inches of water and bring to a boil. Add vinegar and return to a boil. Break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a large slotted spoon to fold the edges of the white over the egg, for a neater edge. Repeat with remaining eggs.
• Cook until whites are just set but the yolks are still soft, they should still move around inside, 1 1/2 to 2 minutes. Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on bread to allow eggs to drain. Trim edges with a knife for a prettier presentation before serving on toast, if desired, and seasoned with salt and pepper.
• To make ahead, immediately place eggs in an ice-water bath to stop the cooking, then transfer to a bowl of cool water (it should just reach the tops of the eggs). If storing longer than an hour, place bowl in refrigerator (covered) for up to 24 hours. Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through. Serve on toast, if desired, seasoned with salt and pepper.

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.