Best 5 Poached Eggs On Crumpet 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.

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.

POACHED EGGS ON CRUMPET

Steps:

• sired doneness while the crumpets are toasting.
• Poach eggs to disired doneness.
• toast crumpets.
• spread crumpets with butter and top with eggs.
• place strawberries or tomatoes on the side.

TOASTED CRUMPETS WITH POACHED EGGS, CHORIZO AND SWEETCORN

Steps:

• Bring a small saucepan of lightly salted water to the boil. Stand the corn ear on one end, holding it at the other, and run a sharp knife down the cob, slicing off the kernels. Work your way around, removing all the kernels. Blanch the corn kernels for about two minutes in the boiling water, then drain and place to one side.
• Heat a frying pan over a medium heat. Add the butter and cook the chorizo. Add the cooked sweetcorn to warm through. There should be no need to season as the chorizo should be seasoned enough. Add the chopped parsley. To serve, place the hot crumpets on four serving plates and top each with a poached egg. Scatter the corn and chorizo over and around so the fat and butter is soaked into the absorbent crumpet.

POACHED EGG AND SMOKED SALMON CRUMPETS

Steps:

• Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
• Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
• As the eggs are sitting, toast the crumpets.
• Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.