Recipes for "poached eggs"

TURMERIC MASHED SWEET POTATOES: Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it.

DRESSING: Pulse all ingredients in a blender or food processor. Season to taste.

BOWLS: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes – that’s yummy. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.

Make the sauce: Heat the olive oil in a deep pot over medium heat. Add the garlic and stir frequently for a minute – don’t let it burn or brown because it tastes bitter. Add the tomatoes, broth, wine, salt, basil, and oregano. Simmer while you prep the spaghetti.

Make the spaghetti: Bring a large pot of water to boil and cook the spaghetti according to package directions. Drain and toss with a little olive oil; set aside. When the noodles are done, transfer the simmered sauce to a blender and puree you achieve your desired smoothness. Return the sauce to the pot and add the spaghetti. Toss and cover to keep warm.

Poach the eggs: Bring a pot of water to boil and place a few metal rims from mason jars in the bottom of the pot – these will act as handy little egg holders. When the water starts boiling, turn the heat off. Quickly (before the water cools off too much) crack individual eggs into a small bowl and pour directly into the metal rim in the boiling water. Repeat for all the eggs. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft). Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.

Put 1/4 cup water in an 8-ounce glass measuring cup or sturdy, microwave-safe mug.

Microwave on high power for 30 seconds to 1 minute, until the water is steaming (not rapidly boiling).

Crack the egg into the water. Gently slide a toothpick into the yolk, keeping it intact. Cover the measuring cup or mug with plastic wrap (if using a mug, you may use a small microwave-safe saucer instead).

Very occasionally, the yolk can explode in the microwave. Piercing the yolk and covering the mug keeps the process safe and neat.

Simply Recipes / Alison Bickel

Microwave the egg another 35 seconds on high.

The cook time here will depend a lot on the wattage of your microwave. Start with 35 seconds, and keep adding time as needed in 10-second increments if needed. Egg overcooked? Next time, try cooking it for only 30 seconds after adding the egg to the water.

Simply Recipes / Alison Bickel

When removing the egg from the water, keep your face upright and away from the mug.

Using a spoon or fork, gently lift the egg out of the mug and set it on a slice of stale bread or a paper towel. Transfer to your serving plate, sprinkle with salt and pepper, and enjoy.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Fill a large saucepan with 2 to 3 inches water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and 2 teaspoons salt, and keep water at a gentle simmer.

While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half. Cook in a toaster oven until cheese softens and English muffin has toasted, about 5 minutes.

Crack an egg into a small bowl. Holding the bowl just above water's surface, gently slip egg into simmering water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 2 to 3 minutes. Remove eggs from water with a slotted spoon and dab them on a kitchen towel to remove excess water.

To assemble, place a poached egg on top of each English muffin. Spoon 1 teaspoon pesto sauce onto each egg and sprinkle with salt.

Fill a bowl with ice and cold water.

Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.

Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.

Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.

Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)

Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.

Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).

Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.

Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm

Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.

Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

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.

Melt butter in a medium nonstick skillet over medium heat. Carefully crack eggs into the skillet and let cook until whites have almost set, about 1 minute.

Add water, cover skillet with a lid or cookie sheet, reduce heat to medium-low.

Let cook until whites have set, yolks are still runny, and some of white has set over yolk, 1 to 2 more minutes. Remove lid and transfer eggs to a serving plate. Garnish with pepper and flaky salt, if desired. Serve immediately.

Preheat the oven to 450°F (230°C) with a rack in the middle.

Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites, or you will have difficulty getting the whites to beat properly. It helps if you are making more than 1 egg nest to keep each egg yolk in a separate prep bowl.

Simply Recipes / Ciara Kehoe

Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly).

Add a small pinch of salt to each of the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Gently fold in the grated cheese, taking care not to deflate the egg whites.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Create 2 mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

Simply Recipes / Ciara Kehoe

Place in the 450°F oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven, and cook for 3 more minutes.

Serve immediately.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.

Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.

Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.