poached eggs

Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!

Poached Eggs Recipe

vinegar (optional)

Bring a large pot of water to a boil.

While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.

Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. With a few tips, you too can learn how to poach an egg perfectly every time!

For my best poached egg recipes (like the one shown in the video), make sure to click the recipe post link below.

For the FULL Poached Eggs recipe: https://bit.ly/2MEU3Fk

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POACHED EGGS | how to poach an egg (perfectly)

Sous Vide Eggs

eggs

kosher salt & pepper

Pre-heat the sous vide water bath to 75° C / 167° F.

Use a slotted spoon or spider to gently set the eggs at the bottom of the container.

Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt &amp; pepper.

Eggs Benedict&nbsp;is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Eggs Benedict With Homemade Hollandaise Sauce

English muffins

Canadian bacon

Vinegar (, just a splash)

Tablespoons butter

1- 2 Tablespoons lime juice

heavy whipping cream

salt and pepper ((to taste))

Eggs Benedict with homemade Hollandaise Sauce

Melt the butter in a small saucepan.&nbsp;In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).

Once the butter has been incorporated, pour the mixture back into the saucepan.  Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.

For the Hollandaise sauce:

Fill a medium size pot with about 3 inches of water.&nbsp;Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.&nbsp;&nbsp;

Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).

Crack one egg into a small cup (I use a measuring cup).&nbsp; Lower the egg into the simmer water, gently easing it out of the cup.

Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

**It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.

To poach the eggs:

Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.

To Assemble:

https://content.jwplatform.com/videos/LObidGqa.mp4

Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Eggs Benedict

Recipe video above. Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly.Save a bucketload by staying in for brunch this weekend - and you don&#039;t even have to get out of your PJ&#039;s!!Makes 8 Eggs Benedict to serve 4 people, ie. 2 eggs + 1 split muffin per person

egg yolks (, from large eggs

cayenne pepper ( or white pepper)

tsp salt

tbsp lemon juice (,

tbsp water (,

175 grams/ 1 1/2 sticks unsalted butter

eggs (, fridge cold (Note 3))

bacon

/ 8 ounces smoked salmon slices (, at room temp)

English Muffins, split ((or 8 slices other bread,

Preheat oven to 50°C/120°F.

Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.

Ham - if using ham, cover and place in oven to warm slightly.

Lightly toast English muffins then keep warm on rack on tray.

Preparation

Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.

Thickness - If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.

Keep warm - Transfer to a bowl, cover and keep warm - it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).

Hollandaise Sauce:

Strain eggs - Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs - separate teacup for each

Heat water - Fill a large pot with 7.5 cm / 3&quot; water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)

Roll eggs into water - Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot - minimise the drop distance for neatest shape. Repeat with remaining eggs - don&#039;t take longer than 15 seconds to put them all in.

Turn eggs - 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down - start with the first egg that went in, end with the last.

Poach 1 1/2 minutes - Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness - whites should be soft but set, yolks should be runny.

Drain - Transfer to paper towel to drain and for top to dry with residual heat - 15 seconds. (Don&#039;t leave for too long or it can get stuck to the paper towel.)

Poached Eggs:

Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Assemble

Eggs poached in a rich and smoky tomato sauce speckled with white beans, this Smoky White Bean Shakshuka is a filling and inexpensive breakfast or dinner! BudgetBytes.com

Smoky White Bean Shakshuka

olive oil (0.32)

garlic (0.32)

yellow onion (0.16)

28 ounces. can whole peeled tomatoes (1.69)

Tbsp smoked paprika (0.15)

tsp cumin (0.10)

tsp dried oregano (0.05)

red pepper (0.02)

black pepper (0.05)

salt,

15 cannellini beans (1.19)

eggs (1.10)

fresh parsley, chopped (0.20)

feta, crumbled (1.12)

Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).

Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.

Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.

Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.

Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.

The ultimate recipe for perfect poached eggs!

Perfect Poached Eggs

egg (or up to 4!)

vinegar water

Individually crack eggs into individual small bowl so ramekins. Strain each egg through a fine mesh strainer &#8211; this will remove any of the loose white that cause excess whisps. After straining return each egg to their individual bowls

Fill a small pot with cold water. Add 1 tbsp of vinegar to the pot. Cover the pot and bring the water to a boil. Swirl the water with a flat spatula to create a spiral. Pour eggs individually into the center of the spiral &#8211; the method works best with 1 egg at time, but I have tried up to 4 eggs.

Once you have poured your egg into the pot, immediately cover the pot, turn off the heat, and leave the pot on the burner. Leave the eggs in the covered pot for 3 minutes if you are using a gas stove and 2 minutes and 30 seconds if you are using an electric stove.

Remove the eggs from the pot with a slotted spoon. Tap the eggs to test for doneness &#8211; the whites should be solid and yolk should be runny. If the whites aren&#8217;t fully set, you can return the eggs to the water for a bit longer. 

Enjoy the eggs immediately of place in an ice bath to stop cooking and enjoy the eggs later. Cooked poached eggs will keep in the fridge for up to 7 days

Perfect way to poach eggs! The combo of the spinning, vinegar, and straining made them picture perfect each time!

This recipe is a must to do!! Perfect poached eggs! The strain tip is everything!!! Honestly simply and so tasty! Thanks from Chile!!

https://content.jwplatform.com/videos/tQGcESEI.mp4

In my years of honing my cooking skills, the one I’m most proud of is my ability to make a perfect poached egg. Many people think that making a perfect poached egg like this is hard. It’s really not.

<p>If you want your poached eggs to be perfectly soft and creamy, this sous vide eggs recipe is for you.</p>

salt

tsp pepper

Preheat the sous vide water bath to 167 degrees F.

Using a spatula or a slotted spoon, carefully set the eggs at the bottom of your pot.

Cook for 13 minutes then remove and run under cold tap water for about 30 seconds.

Season with salt and pepper. Serve your perfect eggs!

The easiest way to make perfectly poached eggs is to sous vide the egg. Sous vide eggs are poached in the shell and will be your favorite way of cooking silky, custard eggs. 

Sous Vide Poached Egg Recipe

egg (fresh)

Preheat the sous vide water bath to the desired temperature. (See notes below)

Gently lower the egg, in the shell into the heated water using a slotted spoon or a pair of tongs.

Once time has been reached, crack the egg, removing any additional watery white, if wanted.

Serve with salt and pepper or everything but the bagel seasoning.

The easiest way to make perfectly poached eggs is to sous vide the egg. Sous vide eggs are poached in the shell and will be your favorite way of cooking silky, custard eggs. 

Full recipe and technique: https://www.savoringthegood.com/sous-vide-eggs/

The 60 degree egg refers to 60 degrees celsius/140 Fahrenheit for 60 minutes. This is the temperature of the egg throughout. The outer white is watery and fluid, the white connected to the yolk is just starting to set and starting to turn opaque white with a warm runny egg yolk.

It is an egg cooked at 63 degrees (technically 62.8 C) or 145 Fahrenheit for 60 minutes. The 63-degree egg is what most people would consider a poached or soft boiled egg, the holy grail of perfect soft eggs.

The white close to the yolk is set enough to keep the warm yet softly creamy yolk contained so you can slice it with the edge of a spoon. It is up to you if you scoop out the watery white and add it to the soft egg.

The Most Amazing Sous Vide Poached Eggs

Forget that cream-laden carbonara, our chorizo and wholemeal spaghetti version is nourishing enough for every night.

Chorizo carbonara

spaghetti

tbs extra virgin olive oil

x 100 grams dried chorizo, finely chopped

garlic clove, crushed

rosemary,

(50 grams) grated parmesan

tsp white vinegar

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5766769987001&=domain=del

5348771529001-5766769987001

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

Japanese Shakshuka

For the Tofu Labneh:

tofu

red miso

For the Roast Kabocha Squash:

¼ medium (10 ounces) kabocha squash, seeded and flesh cut into ½-inch wedges

olive oil, divided

Kosher salt,

For the Shakshuka:

olive oil

yellow onion, thinly sliced

garlic cloves,

unsalted butter

all-purpose flour

curry powder

harissa paste

cumin

tomatoes

eggs,

Pomegranate seeds,

Parsley leaves,

milk bread,

How To Make A Rich and Spicy Japanese Curry Shakshuka

This huevos rancheros recipe is a take on the Mexican dish of eggs and spicy tomato sauce on tortillas. Capsicum gives sweetness, and the chorizo lends a lovely smoky flavour. It’s brilliant for a late brunch. I like to throw in some beans to make it super-hearty and add even more goodness. Try any kind – black, kidney, whatever you have in the pantry, says Jamie.

Huevos rancheros recipe with beans by Jamie Oliver

tortillas,

chorizo (about 170 grams), casing removed, crumbled

garlic cloves, thinly sliced

spring onions, thinly sliced, plus extra to serve

can chopped tomatoes

can mixed beans

(70 grams) baby spinach leaves

lime

avocado,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6239215539001&=domain=del

5348771529001-6239215539001

Bright punchy lime mayonnaise adds zing to these elegant little poached chicken sandwiches.

Poached chicken sandwiches with lime mayonnaise

flat-leaf parsley sprigs

black peppercorns

spring onions, roughly chopped

chicken breast

white bread, sliced

iceberg lettuce, shredded

cucumbers,

coriander leaves

Lime mayonnaise

(250 grams) whole-egg mayonnaise

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

Start your family's day off with a bang with this gourmet breakfast recipe. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

Zucchini fritters with smoked salmon and poached eggs

zucchinis, coarsely grated

onion,

garlic cloves, finely chopped

flat-leaf parsley leaves, chopped

mint leaves, chopped

dill sprigs, chopped,

(40 grams) plain wholemeal flour

goat’s cheese,

ricotta

salmon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

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