Best 3 Poached Eggs On Asiatic Bed Recipes
Indulge in a culinary journey with our delightful poached eggs nestled atop an aromatic bed of Asian flavors. This exquisite dish is a symphony of textures and tastes, featuring perfectly cooked eggs, a medley of sautéed vegetables, and a rich, savory sauce. Experience the harmonious blend of poached eggs' velvety texture with the vibrant flavors of ginger, garlic, soy sauce, and sesame oil. This recipe offers a step-by-step guide to achieving the ideal poached egg, ensuring a luscious, runny yolk encased in a tender, firm white. Accompanying the poached eggs is a vibrant sauté of bell peppers, onions, and mushrooms, adding a delightful crunch and burst of colors. The crowning glory is the flavorful sauce, a skillful balance of tangy and savory, that elevates the entire dish.
Here are our top 3 tried and tested recipes!
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
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
POACHED EGGS ON ASIATIC BED
Make and share this Poached Eggs on Asiatic Bed recipe from Food.com.
Provided by Boomette
Categories Long Grain Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a casserole, bring to boil 2 1/2 cup of water and salt. Add rice, cover and bring to boil. Let simmer at low heat for about 12 minutes or until the liquid has absorbed. Stir delicately the rice 2 times while cooking. Cover the casserole, remove from the heat and let sit about 10 minutes.
- Meanwhile, in a small bowl, mix soy sauce, oil, rice vinegar and chili paste, if using. Set aside.
- In another casserole, bring to boil the remaining water and vinegar. Reduce the heat to medium. Break the eggs one at a time in a small bowl and slide them delicately into the water. Let poach 3 to 5 minutes or until the white is firm and yolk is still runny.
- Distribute the rice in bowls and sprinkle with the reserved mixture of soy sauce. Garnish with an egg and sprinkle with green onion and sesame seeds.
Tips:
- Use the freshest eggs possible for the best flavor and texture.
- Bring the water to a gentle simmer before adding the eggs. This will help prevent the eggs from sticking to the bottom of the pot.
- Do not overcrowd the pot with eggs. This will also help prevent the eggs from sticking together.
- Cook the eggs for the desired amount of time. For a soft-boiled egg, cook for 3-4 minutes. For a medium-boiled egg, cook for 5-6 minutes. For a hard-boiled egg, cook for 7-8 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process and prevent them from overcooking.
- Serve the eggs immediately or store them in the refrigerator for up to 3 days.
Conclusion:
Poached eggs on Asiatic bed is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The creamy eggs are perfectly complemented by the flavorful Asiatic sauce. This dish is sure to impress your friends and family. So next time you're looking for a quick and easy meal, give poached eggs on Asiatic bed a try!
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