Recipe help :- How do l Poach eggs ?!
Answers:
Poached Eggs recipe
This recipe is also available as a step-by-step video guide
308 calories per portion
Serves: 1
Ingredients
1 Large Lion Quality egg
Water for boiling
Pinch of salt
Dash of vinegar
Warmed, buttered muffin or toast to serve (optional)
Method
Fill a large pan with 5cm (2") of water!. Add a pinch of salt and a dash of vinegar to help set the egg!. Bring the water to a gentle boil!. Crack the egg onto a plate and then tip it into the water!. Set a kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain!. Serve immediately on a warmed, buttered muffin or slice of buttered toast!.
Micro tip
For extra speed use the microwave!. Carefully crack the egg into a large teacup or ramekin dish filled with 1/2 tbsp of water!. Use a cocktail stick to pierce the yolk and white in a couple of places and poach in the microwave on HIGH for 40 seconds (750 Watt oven)/60 seconds (650 Watt oven)!. Stand for 1 minute and serve!. Turn your poached egg and muffin into Eggs Benedict with a layer of smoked ham topped with a ready-made or home-made Hollandaise sauce!.
Www@FoodAQ@Com
This recipe is also available as a step-by-step video guide
308 calories per portion
Serves: 1
Ingredients
1 Large Lion Quality egg
Water for boiling
Pinch of salt
Dash of vinegar
Warmed, buttered muffin or toast to serve (optional)
Method
Fill a large pan with 5cm (2") of water!. Add a pinch of salt and a dash of vinegar to help set the egg!. Bring the water to a gentle boil!. Crack the egg onto a plate and then tip it into the water!. Set a kitchen timer for one of the timings below:
3 minutes for a completely runny egg yolk
4 minutes for a slightly set yolk with a runny middle
5 minutes for a firm egg yolk
When the cooking time is complete, carefully remove the poached egg from the boiling water using a slotted spoon and place on kitchen paper to drain!. Serve immediately on a warmed, buttered muffin or slice of buttered toast!.
Micro tip
For extra speed use the microwave!. Carefully crack the egg into a large teacup or ramekin dish filled with 1/2 tbsp of water!. Use a cocktail stick to pierce the yolk and white in a couple of places and poach in the microwave on HIGH for 40 seconds (750 Watt oven)/60 seconds (650 Watt oven)!. Stand for 1 minute and serve!. Turn your poached egg and muffin into Eggs Benedict with a layer of smoked ham topped with a ready-made or home-made Hollandaise sauce!.
Www@FoodAQ@Com
Poached Eggs
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than older eggs!. Add vinegar to the poaching water to help the eggs coagulate faster by preventing the whites from spreading out!.
Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil!. Break one egg at a time into a small heatproof bowl, about the size of one egg!. Reduce heat so that the water is just simmering!. Slightly immerse the bowl in the water, and gently slide in the egg!. After all eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes!. Using a slotted spoon, remove eggs in the order they were added and set spoon briefly on a kitchen towel to drain!. Trim ragged edges with a knife or scissors, if desired, and serve immediately!.
Planning Ahead:
If cooking for a crowd, poached eggs can be made ahead of time: Chill in an ice-water bath, transfer to a covered container, and refrigerate for up to 24 hours!. Reheat them by immersing in simmering water for 1 minute!.
Www@FoodAQ@Com
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than older eggs!. Add vinegar to the poaching water to help the eggs coagulate faster by preventing the whites from spreading out!.
Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil!. Break one egg at a time into a small heatproof bowl, about the size of one egg!. Reduce heat so that the water is just simmering!. Slightly immerse the bowl in the water, and gently slide in the egg!. After all eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes!. Using a slotted spoon, remove eggs in the order they were added and set spoon briefly on a kitchen towel to drain!. Trim ragged edges with a knife or scissors, if desired, and serve immediately!.
Planning Ahead:
If cooking for a crowd, poached eggs can be made ahead of time: Chill in an ice-water bath, transfer to a covered container, and refrigerate for up to 24 hours!. Reheat them by immersing in simmering water for 1 minute!.
Www@FoodAQ@Com
Fill a saucepan with 3 inches of cold water, add a pinch of salt and bring to the boil!.
For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, plate or bowl before adding it to the water!.
As the water reaches boiling point, reduce the heat and allow the water to simmer!.
Once the eggs are in the water, do not move them around!. Let the eggs cook for 2? - 3? minutes, allowing for the size of the egg and the preferred doneness of the egg yolks!.
Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper!. Trim any stringy or dangling bits with a knife or scissors if you wish and serve immediately!.
Www@FoodAQ@Com
For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, plate or bowl before adding it to the water!.
As the water reaches boiling point, reduce the heat and allow the water to simmer!.
Once the eggs are in the water, do not move them around!. Let the eggs cook for 2? - 3? minutes, allowing for the size of the egg and the preferred doneness of the egg yolks!.
Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper!. Trim any stringy or dangling bits with a knife or scissors if you wish and serve immediately!.
Www@FoodAQ@Com
Fill a frying pan with boiling water, deep enough to cover an egg!. While it is boiling briskly over a high gas flame, break as many eggs as you need into the water!. The water will go off the boil, but keep an eye on it until it comes back to the boil!. Once it is boiling again turn the heat off and let it sit!. The eggs will continue to cook and you can take them out when they are cooked - about four minutes should be the maximum!. You will end up with a runny yolk but a fully cooked but non-rubbery white!. The yolk will be covered all over with a delicate white!.Www@FoodAQ@Com
Drive by the chicken farm late at night!. Shine the henhouse with your million-candle-power spotlight!. Use your 22 mag to shoot the chickens off their roost and steal the eggs!. Don't let the gamewarden see you!.
Seriously though, I have trouble boiling them directly in water like most people are suggesting!. I prefer to spray a little pan in a shallow cereal bowl (earthenware is best) and crack an egg or two in there, then put the bowl in a skillet of boiling water and cover a few minutes until the egg is at desired doneness, then scrap out of bowl onto plate for eating!.Www@FoodAQ@Com
Seriously though, I have trouble boiling them directly in water like most people are suggesting!. I prefer to spray a little pan in a shallow cereal bowl (earthenware is best) and crack an egg or two in there, then put the bowl in a skillet of boiling water and cover a few minutes until the egg is at desired doneness, then scrap out of bowl onto plate for eating!.Www@FoodAQ@Com
the trick is to use very fresh eggs, people will say put some vinegar in the water but you only need to do that if the eggs are not fresh!.
boil the water, when at boiling point stir the water, and crack the egg into the vortex, lower heat, and wait!.
lift out carefully, place on paper towel to get rid of excess water,, then transfer to a slice granary brown bread toasted with real butter and martmite, lovelyWww@FoodAQ@Com
boil the water, when at boiling point stir the water, and crack the egg into the vortex, lower heat, and wait!.
lift out carefully, place on paper towel to get rid of excess water,, then transfer to a slice granary brown bread toasted with real butter and martmite, lovelyWww@FoodAQ@Com
To all those people saying use really fresh eggs - Don't!. You shouldn't use any eggs less than a day old, as the whites of these eggs really spread themselves out during cooking!.
The same goes for frying and boiling - the white of really fresh eggs spreads all over the pan, and when boiled the white sticks to the shell making them hard to eat!.
Unless you have your own hens I wouldn't worry about this though!Www@FoodAQ@Com
The same goes for frying and boiling - the white of really fresh eggs spreads all over the pan, and when boiled the white sticks to the shell making them hard to eat!.
Unless you have your own hens I wouldn't worry about this though!Www@FoodAQ@Com
eggs out at room temperature for 1/2 hour - boil a pan of water until its at a fast boil - give it a good stir to create a whirlpook effect then break egg into a small dish and gently slide into the water!. A tiny drop of vinegar in the water holds it together a little more!.Www@FoodAQ@Com
if you have a poaching pan place water underneath the tray place butter in cups wait till it melts then crack your egg in then wait till it is cooked,if not place water in a pan with a small amount of vinegar wait till it boils swirl the water round then crack your egg into the centre and leave till its cooked!.Www@FoodAQ@Com
Boil water in a kettle and once boiled pur water in good sized frying pan and keep the temperature of water in pan gentle!.
Then crack an egg gentle into the water and let the egg simmer in the water for a minute and no longer then place the egg gentle out of the pan and on to a plateWww@FoodAQ@Com
Then crack an egg gentle into the water and let the egg simmer in the water for a minute and no longer then place the egg gentle out of the pan and on to a plateWww@FoodAQ@Com
Boil a pan of water and break an egg into it!. Cook for a couple of mins and then remove with a slotted spoon!. Easiest thing in the world!. Tip - before dropping in egg, swirl water so when the egg goes in the water wraps the white of the egg around the yolkWww@FoodAQ@Com
Heat a small pot of water till it is close to the boil, crack an egg gently into the water and give it about a minute in there and then take it out and you're done!. The longer its in the water, the harder the yolk is!.Www@FoodAQ@Com
Get a pot of water to a gentle rolling boil!. Take your spoon and swirl the water!. While it's still swirling, crack your eggs into it and boil them until desired doneness!.Www@FoodAQ@Com
Step by step instructions: http://www!.ehow!.com/how_2636_poach-eggs!.!.!.!.
Www@FoodAQ@Com
Www@FoodAQ@Com
You kill the egg on land where the laws protect eggs!.
I know, it's terrible!.Www@FoodAQ@Com
I know, it's terrible!.Www@FoodAQ@Com
You put an egg on boiling waterWww@FoodAQ@Com
lol tell me this is a joke question, tel me hahaWww@FoodAQ@Com