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Basic Poached Eggs
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Preparation 2 min. Cooking 5 min. Ingredients | |
2 | eggs |
Water | |
Method Blender Method: Melt butter until bubbly but not browned; remove from heat. Place egg yolks, lemon juice and seasonings in a blender container. Blend on high; remove lid and add butter in a slow steady stream, blending until smooth and thick, about 30 seconds. Serve warm. Stovetop Method: Bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold eggs, one at a time, into a small dish. Gently slip egg into water. Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Microwave Method: Pour 1/3 cup (75 mL) water into a small deep bowl. Bring to a boil on HIGH (100%). Break eggs and slip into the water, one at a time. Pierce yolk membrane with a fork. Cover with plastic wrap, leaving a small steam vent. Cook on HIGH (100%) for 40 to 60 seconds. Let stand, covered, 1 to 2 minutes. Drain and serve. Variations Eggs Florentine: Place poached eggs on a bed of hot, well-seasoned, cooked spinach. Top with grated Parmesan or favourite cheese sauce. English muffin halves or pastry shells may be used as a base. Tip A shallow saucepan with large surface area is best for poaching eggs. For poached eggs with a compact oval shape, use the freshest eggs available. Rapid boiling will cause the egg to break up as it cooks. | |
A few drops | vinegar will keep poached eggs compact. |
Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so that the yolks remain runny when reheated. Refrigerate, covered, or store in ice cold water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.
Eggs can be poached in dry white wine, chicken broth or tomato juice.
Note
Serve poached eggs on hot buttered noodles or rice. Top with grated cheese or a favourite sauce. Try a condensed cream soup or cream sauce flavoured with curry, mustard, onion or celery.
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