Best 4 Poached Eggs Mytilene Recipes
In the realm of culinary delights, poached eggs hold a special place, offering a symphony of flavors and textures that tantalize the taste buds. Originating from the beautiful island of Lesvos in Greece, poached eggs Mytilene, also known as αυγά λαδορίγανη (avga ladorigani), are a testament to the region's rich culinary heritage. This delectable dish features poached eggs nestled in a vibrant, aromatic tomato sauce, infused with the essence of oregano and crumbled feta cheese. Served atop crispy bread or fluffy rice, poached eggs Mytilene promise an unforgettable gastronomic experience.
Accompanying this signature recipe are two variations that cater to diverse palates. For those who prefer a vegetarian indulgence, the poached eggs in tomato sauce recipe offers a symphony of flavors, with ripe tomatoes, fragrant herbs, and a hint of chili creating a vibrant and satisfying dish. Alternatively, the poached eggs with asparagus recipe elevates the classic dish with the addition of tender asparagus spears, bathed in a creamy and flavorful sauce.
Whether you seek the authentic taste of poached eggs Mytilene, the vibrant simplicity of poached eggs in tomato sauce, or the elegant refinement of poached eggs with asparagus, this collection of recipes promises to satisfy your cravings and transport you to the heart of Greek cuisine.
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.
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
SKILLET POACHED EGGS
There's a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling the eggs in the boiling water in their shells before cracking them into the pan. This technique helps them maintain their shape when they're cracked into the boiling water. Because the whites don't spread, six eggs can fit in a skillet comfortably without running into one another, and you can serve a crowd with little effort. You can use this move to poach fewer eggs, too, of course. No matter how many you cook, you'll end up with silky eggs for toast, a breakfast sandwich or as an accompaniment to bacon, sausage, waffles or pancakes.
Provided by Genevieve Ko
Categories breakfast, brunch, quick, main course
Time 10m
Yield 2 to 6 servings
Number Of Ingredients 5
Steps:
- Fill a large skillet, ideally one with straight, tall sides, with water to a depth of 1 1/2 inches. Bring to a boil over medium-high heat. Using a slotted spoon, carefully place the whole, uncracked eggs in the water and roll them around for 15 to 20 seconds, so they're evenly warm. Take them out of the skillet. Add the vinegar to the boiling water.
- Crack the eggs into the boiling water one at a time, spacing them apart (if they're too hot to the touch, wait a few seconds until they feel OK to handle). Adjust the heat to keep the water steadily and lightly boiling. Let the eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes. Gently nudge the yolk with the spoon to check for doneness: Very runny yolks will wobble like a water balloon; standard runny yolks will feel soft but set; firm yolks will feel solid.
- Transfer to paper towels with the slotted spoon and gently pat dry. Butter toast and layer with ham and cheese, if using. Place poached eggs on top, season with salt and pepper, and top with another pat of butter, if you like.
POACHED EGGS MYTILENE
I learned this no-fail poached egg recipe from a Greek chef I worked with who grew up in Mytilene. He ate this for breakfast just about every morning and it reminds him of his mother to this day. I make it for breakfast pretty frequently and it always gives me a good start to my day. I recommend it for you and your family. It can be served with potatoes, toast, milk, juice, etc. to complete a good breakfast.
Provided by Scott Pete
Categories Breakfast Eggs
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Combine lemon juice and oil in a small serving bowl; whisk to combine.
- Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl.
- Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 6.1 g, Cholesterol 372 mg, Fat 23.6 g, Fiber 2.3 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 307.2 mg, Sugar 0.8 g
Tips:
- For the smoothest poaching experience, use fresh eggs that are at room temperature. Cold eggs are more likely to crack when they hit the hot water.
- Add a splash of vinegar or lemon juice to the poaching water. This will help the egg white set more quickly and prevent the egg from spreading out too much.
- Poach the eggs in a shallow saucepan with enough water to cover them by about an inch. If the water is too deep, the eggs will be more likely to break apart.
- Bring the water to a gentle simmer before adding the eggs. If the water is boiling, the eggs will cook too quickly and the whites will be tough.
- Once the eggs are in the water, reduce the heat to low and let them cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
- To check if the eggs are done, gently lift one out of the water with a slotted spoon. If the white is firm and the yolk is still runny, it's done. If the white is still too runny, let it cook for a few more seconds.
- When the eggs are done, remove them from the water with a slotted spoon and drain them on paper towels.
Conclusion:
Poached eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to add protein and healthy fats to your diet. With a little practice, you can easily poach eggs at home. So next time you're looking for a quick and easy meal, give poached eggs a try!
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