Best Polished Eggs Recipes

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.

POLISH EGG PATTIES (KOTLETY JAJECZNE)

Steps:

• Boil eggs: Place 6 eggs in a saucepan, add water, cover and bring up to the boil then lower the heat and simmer for 7 minutes.
• Cool eggs: Remove from the heat, drain off the hot water and place under cold running water for 30 seconds. Add fresh ice cold water (along with a few ice cubes, if possible, so the water stays cold) and set aside for 2 minutes. This will cool the eggs quickly as well as ensure the shell comes off easily. Drain off the water then pat the eggs dry.
• Peel eggs: Tap each egg against the counter or cutting board then roll to crack the shell all over. Peel and gently wipe away excess moisture.
• Mash eggs: Place the eggs in a large shallow bowl. Mash them up using a fork until the mixture has the consistency of large crumbs.
• Add ingredients: Add the remaining raw egg, herbs, 2.5 tablespoons of breadcrumbs, shredded cheese, salt and pepper. Stir thoroughly until the mixture becomes sticky.
• Make patties: Form medium-sized balls making sure they are firm before flattening gently and turning into round patties. You should get 6 patties. Coat in the breadcrumbs all over.
• Fry: In a large non-stick pan heat about 1.5 tablespoons of oil and fry the patties on a medium heat for 2-3 minutes, or until lightly browned, on each side.
• Serve: Remove from the pan and serve immediately.

DECORATIVE EASTER EGG

Steps:

• Directions: Prepare egg and icing according, to the recipe below., EGG: Combine 3 tablespoons of water and 10 drops of yellow food coloring in a small bowl. Mix well. Add sugar and beat for 1 minute or until combined. Set aside., Dust a work surface and the egg mold with cornstarch. Firmly press sugar mixture into each egg half and level the top with an icing knife. Immediately unmold onto prepared work surface. Using, a serrated knife, cut 1-1/4 inches from the small end of each egg half without moving the cut piece away from each egg half. (This will help keep the egg halves intact.) Let pieces stand, uncovered,, for 1-1/2 hours., Using a serrated knife, carefully remove cut pieces and discard. Starting in the center of each half, gently scoop out the sugar, leaving a 1/4-inch shell. Discard the removed sugar. , Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried., ICING: In a bowl, combine the confectioners' sugar, meringue powder and remaining water. Beat on low speed for 7-10 minutes or until stiff peaks form. If you are not making your own icing roses, cover icing and set aside. , If you are making your own icing roses, place 1/3 cup of icing in a small bowl and tint purple with red and blue food coloring. Place 3 tablespoons of icing in another small bowl and tint green. Cover and set aside. Leave remaining icing white., DECORATIONS: Grass and lamb: For grass inside egg, place 2 tablespoons of coconut in a plastic bag and add 1-2 drops of green liquid food coloring. Shake until color is evenly distributed., Fill inside of bottom egg half with coconut grass and plastic lamb or a decoration of your choice. Spread a thin layer of white icing around edge of bottom shell and place top shell on bottom shell, with edges matching. , Zigzags: Cut a small hole in the corner, of a pastry or plastic bag. Insert star pastry tip #21 and add white icing. Referring to the photos for position and holding bag at a 45° angle, pipe zig - zags around the seam and window opening., Roses: If you are using store-bought candy roses, refer to photo for position and attach roses to top of egg using a, dab of icing., If you are making icing roses, cut a hole in the corner of a pastry or plastic bag. Insert round tip #12 and fill with purple, icing. Holding the bag straight up, pipe a dome-shaped mound of icing on the flower nail. See Fig. 1a., With petal tip #103 and purple frosting, hold pastry bag at a 45° angle, wide end of tip down. Turn nail and squeeze bag to form bud as shown in Fig. 1a., Holding pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. See Fig. 1b., Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row as shown in Fig. 1c., Gently slide the ends of scissors underneath rose and remove it from nail. Referring to photo for position, place rose on top of egg., In same way, make two more roses and add them to top of egg., For leaves, cut a hole in the corner of a pastry or plastic bag. Insert leaf tip #67 and fill with green frosting. Pipe leaves around roses., FINISHING: Arrange Easter grass on cake plate. Place egg in center of plate. Arrange jelly beans around egg.

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

POLISH EGG SALAD

Steps:

• Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.