POACHED EGGS WITH OYSTER SAUCE
Make and share this Poached Eggs With Oyster Sauce recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Half fill a fry pan with water and place over medium heat until just simmering.
- Crack one egg at a time onto a plate and slide off the plate into the water.
- Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking.
- Remove the eggs with a slotted spoon.
- Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.
Nutrition Facts : Calories 154.6, Fat 5.7, SaturatedFat 1.8, Cholesterol 186, Sodium 674.7, Carbohydrate 16.3, Fiber 1.4, Sugar 1.5, Protein 9.3
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
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.
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