Best 2 Easy Poached Eggs Recipes
Eggs are a versatile ingredient that can be cooked in a variety of ways. One of the simplest and most delicious methods is to poach them. Poached eggs are cooked in hot water until the white is set and the yolk is still runny. This results in a soft, tender egg that is perfect for serving on toast, salads, or in soups. With a few simple tips and tricks, you can easily make perfect poached eggs at home.
Here are our top 2 tried and tested recipes!
EASY MICROWAVE POACHED EGGS
You are less than three minutes from perfect poached eggs. Your cooking time may vary by a few seconds.
Provided by Bob Duchesneau
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 6m
Yield 2
Number Of Ingredients 3
Steps:
- Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
- Cook eggs in the microwave for 1 minute 20 seconds. Drain.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70.9 mg, Sugar 0.4 g
CORNED BEEF HASH AND POACHED EGGS WITH EASY HOLLANDAISE
Steps:
- Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. Keep warm while you fry the hash and poach the eggs. Fry the hash: Heat the oil and butter in a nonstick skillet over medium heat, add the onion, and cook until soft, about 5 minutes. Add the corned beef, vegetables,and chives; cook until the bottom is brown and crisp, about 5 to 10 minutes. Poach the eggs: Serve: Place 1/4 of the hash onto a warm plate or shallow bowl. Top with a poached egg and a couple of tablespoons of hollandaise; garnish with chives. Herbed Root Vegetables: 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound new potatoes, scrubbed 1 pound baby carrots, trimmed and scrubbed 1 pound baby turnips, trimmed and scrubbed 1 pound baby parsnips, trimmed and scrubbed Kosher salt and freshly ground black pepper Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Tips for Perfect Poached Eggs:
- Fresh eggs are essential for successful poaching. Older eggs tend to have weaker whites, making them more likely to break apart during poaching. - Bring the water to a gentle simmer before adding the eggs. A rolling boil will create too much agitation and could cause the eggs to break apart. - Add a little vinegar or salt to the water. This helps the egg white to set more quickly and prevents the yolk from spreading out too much. - Use a slotted spoon to gently lower the eggs into the simmering water. Be careful not to drop them in, as this could also cause them to break apart. - Poach the eggs for 2-3 minutes for a soft-boiled egg, 4-5 minutes for a medium-boiled egg, or 6-7 minutes for a hard-boiled egg. - Remove the eggs from the water with a slotted spoon and place them in a bowl of cold water to stop the cooking process. - Blot the eggs dry with a paper towel before serving.Conclusion:
Poached eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are a great source of protein and can be served with a variety of accompaniments, such as toast, avocado, or smoked salmon. With a little practice, you can easily master the art of poaching eggs and enjoy this classic dish at home.
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