Best 5 Poached Eggs In Ginger Syrup Recipes

PERFECT POACHED EGGS

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.

PEACHES IN GINGER SYRUP

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.

POACHED EGGS IN GINGER SYRUP

Steps:

• Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
• Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.

POACHED EGGS IN GINGER SYRUP

Steps:

• Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
• Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.

POACHED EGG

Steps:

• Add 1 teaspoon unflavored vinegar and 2 tablespoons salt to water. Bring to a rapid boil, and lower the flame until the water merely shivers.
• With a wooden spoon, stir water in a rotary movement so as to form a whirlpool in the center. Crack an absolutely 100 percent fresh egg into a cup. Lift the cup with your left hand while you are stirring with your right, and in a simultaneous motion, stop stirring and slide the egg into the very center of the whirlpool.
• Cook 3 1/2 to 4 minutes, slightly longer for a harder yolk.