Best Poached Egg Broth Recipes

20 BEST WAYS TO COOK POACHED EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poached egg dish in 30 minutes or less!

SOMEN NOODLES WITH POACHED EGG, BOK CHOY AND MUSHROOMS

Steps:

• Bring a large saucepan of water to a simmer.
• Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
• Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
• Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
• Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

POACHED EGGS IN CHILE BROTH

Steps:

• In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.

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.