Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make poached egg?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make poached egg?),it will help you,my kids.
Answers:
*****First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.
Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all
Other Answers:
Get an egg poacher container thing and microwave the egg.
Boil a pot of water (with about 6" water in it). Stir with a spoon. Crack the egg into the whirlpool of water. When the white becomes firm and completely opaque, it is done (about 1 and 1/2 minutes). Remove with a spoon and serve over a whole slice of wheat bread.
get a pan of water on the boil,add a tiny dash of vinegar or lemon juice and salt if you want it it,when the waters boiling gice it a good whisk so its circulating,crack the egg in and count to 50-hey presto,poached egg!serve with spinach to make it posh or hollandaise sauce to treble the cost!!!
You can boil water and drop the entire egg, without the shell, of course, into the water and leave it there, boiling, for about 3-4 minutes, then scoop it out with a slotted plastic spoon and, there you are, a poached egg!
Follow Cyranne's directions (That's basically what the Joy of Cooking says), except the wheat bread isn't necessary.
If poaching multiple eggs (3-4), bring the water to a rolling boil, reduce it so it becomes "quiet," gently drop the eggs in, and simmer them until they are done.
Source(s):
Poached eggs are delicious!
Veggie Poached Eggs
"Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices."
INGREDIENTS:
1 1/2 tablespoons olive oil
1 cup fresh asparagus, trimmed and coarsely chopped
1 cup carrots, julienned
1/4 cup spaghetti sauce
4 eggs
salt and pepper to taste
DIRECTIONS:
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
Get an egg poacher container thing and microwave the egg.
cyanne2ak
9 hours ago
Report Abuse
Boil a pot of water (with about 6" water in it). Stir with a spoon. Crack the egg into the whirlpool of water. When the white becomes firm and completely opaque, it is done (about 1 and 1/2 minutes). Remove with a spoon and serve over a whole slice of wheat bread.
doctor jimmy
9 hours ago
Report Abuse
get a pan of water on the boil,add a tiny dash of vinegar or lemon juice and salt if you want it it,when the waters boiling gice it a good whisk so its circulating,crack the egg in and count to 50-hey presto,poached egg!serve with spinach to make it posh or hollandaise sauce to treble the cost!!!
Princess
9 hours ago
Report Abuse
You can boil water and drop the entire egg, without the shell, of course, into the water and leave it there, boiling, for about 3-4 minutes, then scoop it out with a slotted plastic spoon and, there you are, a poached egg!
Person
9 hours ago
Report Abuse
Follow Cyranne's directions (That's basically what the Joy of Cooking says), except the wheat bread isn't necessary.
If poaching multiple eggs (3-4), bring the water to a rolling boil, reduce it so it becomes "quiet," gently drop the eggs in, and simmer them until they are done.
Source(s):
Poached eggs are delicious!
soul_lady77
9 hours ago
Report Abuse
Veggie Poached Eggs
"Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices."
INGREDIENTS:
1 1/2 tablespoons olive oil
1 cup fresh asparagus, trimmed and coarsely chopped
1 cup carrots, julienned
1/4 cup spaghetti sauce
4 eggs
salt and pepper to taste
DIRECTIONS:
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
hatachisugi
7 hours ago
Report Abuse
*****First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.
Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make polenta? what do you use it with? NEXT: NONE
Kitty said: Yes.how do you make poached egg?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make poached egg?),it will help you,my kids.
Answers:
*****First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.
Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all
Other Answers:
Get an egg poacher container thing and microwave the egg.
Boil a pot of water (with about 6" water in it). Stir with a spoon. Crack the egg into the whirlpool of water. When the white becomes firm and completely opaque, it is done (about 1 and 1/2 minutes). Remove with a spoon and serve over a whole slice of wheat bread.
get a pan of water on the boil,add a tiny dash of vinegar or lemon juice and salt if you want it it,when the waters boiling gice it a good whisk so its circulating,crack the egg in and count to 50-hey presto,poached egg!serve with spinach to make it posh or hollandaise sauce to treble the cost!!!
You can boil water and drop the entire egg, without the shell, of course, into the water and leave it there, boiling, for about 3-4 minutes, then scoop it out with a slotted plastic spoon and, there you are, a poached egg!
Follow Cyranne's directions (That's basically what the Joy of Cooking says), except the wheat bread isn't necessary.
If poaching multiple eggs (3-4), bring the water to a rolling boil, reduce it so it becomes "quiet," gently drop the eggs in, and simmer them until they are done.
Source(s):
Poached eggs are delicious!
Veggie Poached Eggs
"Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices."
INGREDIENTS:
1 1/2 tablespoons olive oil
1 cup fresh asparagus, trimmed and coarsely chopped
1 cup carrots, julienned
1/4 cup spaghetti sauce
4 eggs
salt and pepper to taste
DIRECTIONS:
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
Get an egg poacher container thing and microwave the egg.
cyanne2ak
9 hours ago
Report Abuse
Boil a pot of water (with about 6" water in it). Stir with a spoon. Crack the egg into the whirlpool of water. When the white becomes firm and completely opaque, it is done (about 1 and 1/2 minutes). Remove with a spoon and serve over a whole slice of wheat bread.
doctor jimmy
9 hours ago
Report Abuse
get a pan of water on the boil,add a tiny dash of vinegar or lemon juice and salt if you want it it,when the waters boiling gice it a good whisk so its circulating,crack the egg in and count to 50-hey presto,poached egg!serve with spinach to make it posh or hollandaise sauce to treble the cost!!!
Princess
9 hours ago
Report Abuse
You can boil water and drop the entire egg, without the shell, of course, into the water and leave it there, boiling, for about 3-4 minutes, then scoop it out with a slotted plastic spoon and, there you are, a poached egg!
Person
9 hours ago
Report Abuse
Follow Cyranne's directions (That's basically what the Joy of Cooking says), except the wheat bread isn't necessary.
If poaching multiple eggs (3-4), bring the water to a rolling boil, reduce it so it becomes "quiet," gently drop the eggs in, and simmer them until they are done.
Source(s):
Poached eggs are delicious!
soul_lady77
9 hours ago
Report Abuse
Veggie Poached Eggs
"Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices."
INGREDIENTS:
1 1/2 tablespoons olive oil
1 cup fresh asparagus, trimmed and coarsely chopped
1 cup carrots, julienned
1/4 cup spaghetti sauce
4 eggs
salt and pepper to taste
DIRECTIONS:
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
hatachisugi
7 hours ago
Report Abuse
*****First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.
Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make polenta? what do you use it with? NEXT: NONE
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