Best Slow Poached Eggs Recipes

SLOW-POACHED EGGS

Steps:

• Fit a large pot with a rack and fill with water. Place over lowest possible heat.
• Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
• Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
• To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

POACHED EGGS WITH SLOW COOKED SPICY LENTILS

Steps:

• In a skillet, heat oil over medium heat.
• Add onions, and cook, stirring, until softened, about 3 minutes.
• Add garlic, ginger, coriander, cumin, and black pepper.
• Cook, stirring constantly, for one more minute.
• Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Stir in coconut milk, salt, and chili flakes.
• Cover and continue to cook for 30 minutes.
• Ladle into soup bowls and top with a poached egg.
• In order to make in advance:.
• Complete steps until mixture is placed into slowcooker.
• Refrigerate overnight and then transfer to slowcooker.

SLOW-POACHED EGGS

Steps:

• 1. Fill your biggest, deepest pot with water & put it on the lowest heat possible. 2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be the highest. If you've got a cake rack or steamer, use it 3. Use an instant read thermometer to monitor the temperature in the pot - if it's too hot, add cold water or an ice cube. Once the water is between 140 - 145 degrees, add the eggs to the pot. Let them bathe for 40 - 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed. 4. You can use the eggs immediately or store them in the fridge for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice bath.) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using. 5. To serve eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.

BREAKFAST ESSENTIALS: SLOW POACHED EGGS & TOAST

Steps:

• 1. PREP/PREPARE
• 2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f - 145f (60c - 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 - 45 minutes. I finally stopped when I reached a target temperature of between 150f - 155f (65c - 68c).
• 3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
• 4. Gather your Ingredients (mise en place).
• 5. Place a rack into a pot and fill with water.
• 6. Chef's Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
• 7. Over low heat, raise the temperature of the water to 150f - 155f (65c - 68c).
• 8. Add the eggs, and cook for 35 - 40 minutes.
• 9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
• 10. Chef's Note: Unless you are good about gauging temperature, a good thermometer is a must.
• 11. Chef's Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
• 12. PLATE/PRESENT
• 13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
• 14. Keep the faith, and keep cooking

MOMOFUKU SLOW-POACHED EGGS

Steps:

• Take a giant pot of water and put on the stove. Put a steamer rack in it so the eggs aren't close to the element. Bring the water up to 140˚F and hold it there. Drop the eggs in their bath and let them soak for about 40-45 minutes. *Turning the heat on for 30-45 seconds every 10 minutes or so is enough to keep the temperature in the proper range.

CREPES BENEDICT WITH SLOW-POACHED EGGS RECIPE - (4.2/5)

Steps:

• 1 In blender or food processor, combine flour, salt, eggs, milk, 2 tbsp (25 mL) of the butter and herbs; process until smooth. Transfer to a pitcher or large measuring cup and cover. Let sit for 1 hour or refrigerated for up to 2 days. 2 Heat an 8-inch (20-cm) nonstick or well-seasoned crepe pan over medium heat. Brush with some of the remaining butter. Stir batter. Pour a scant ¼ cup (50 mL) of the batter into the pan, while tilting it so that the batter covers the bottom of the pan in a thin layer; cook for 1 minute, or until bottom is golden. Flip and cook for 30 seconds. Transfer crepe to a plate and repeat with remaining butter and batter to make 12 crepes. (The crepes can be made ahead and stored, covered between layers of waxed paper in the refrigerator for up to 3 days and frozen for up to 1 month.) 3 For slow-poached eggs, fill a large saucepan fitted with a metal steamer and thermometer with water. Bring water to simmer over low heat until it reaches 140° to 145°F (60° to 62°C). (The water will be the temperature of a hot bath.) Use a ladle to gently add eggs to the water, 1 at a time. Watching often to maintain temperature, cook egg for 45 minutes. Remove from heat. Use eggs as needed. They can be cooled and kept refrigerated for up to 4 days. Warm in hot water before using. 4 In large skillet, cook peameal bacon over medium heat until cooked through, about 3 minutes per side. 5 To make sauce, whisk egg yolks with water in a metal bowl fitted over a saucepan of simmering water over medium-low heat. Slowly pour in melted butter while whisking, being careful that it doesn't get too hot and scramble the eggs. Whisk in lemon juice, salt and cayenne pepper until smooth and thick. Remove from heat and keep warm by keeping the sauce in a warm water bath and whisking occasionally. 6 Divide a slice of bacon over each crepe. Crack eggs into a custard cup. Use a spoon to transfer eggs, discarding any loose liquid, on top of each slice of bacon. Fold in sides of crepe and gently roll to enclose filling (like a burrito). Transfer 2 crepes to each plate and top with warm sauce. Serve immediately.