3 recipes for cooking poached eggs
The poached eggs They are a curious and nutritious dish, a culinary option much healthier and healthier to enjoy the different benefits of the egg without opting for other techniques, perhaps recommended hands, such as for example frying them in abundant hot oil.
Basically consist of a method or technique by which the eggs are immersed in very hot water, but it has not boiled, allowing the egg to cook no more than 3 or 4 minutes approximately. To the cooking water it is common to add a little bit of vinegar, which will help the white of the egg to maintain its characteristic white color and to keep it together stuck to the yolk.
The poached eggs are very easy to prepare and we can accompany them with different ingredients and thus we have more than one recipe to taste them. Next we facilitate the steps to poach the eggs.
How to poach the eggs
To poach the eggs we need to put water in a saucepan with salt and two tablespoons of white wine vinegar and boil it.
When it begins to boil, we shell an egg and carefully place it in the boiling water and poach it for 3 or 4 minutes. Then we remove it with a slotted spoon and trim the edges of the white one.
The eggs are better to enslave them one by one, if we poach several eggs we will use a wider casserole and we will make sure that they do not touch each other.
3 delicious recipes with poached eggs
Poached eggs with eggplant and zucchini
Ingredients: 2 aubergines, 2 courgettes, 1 small leek, 4 small tomatoes, peeled and seeded extra virgin olive oil and 1 pinch of salt.
To poach the eggs: 4 eggs, water, 2 tablespoons of white wine vinegar and 1 pinch of salt.
Elaboration:
Wash the leeks, aubergines, courgettes and tomatoes well. Remove the skin from the tomatoes and remove the seeds, and cut them into small squares. We remove the green branches to the leek and cut it into slices.
Chop the aubergines and zucchini in squares. In a frying pan we put an oil dish to heat and sauté the leeks, courgettes and aubergines, cook for 5 minutes.
Then add the tomatoes, a pinch of salt and cook everything together with low heat and stirring for half an hour.
We put the vegetables in a dish and poach the eggs following the steps described above. Carefully take out the poached eggs and serve them next to the vegetables.
Poached eggs with artichokes
Ingredients: 5 artichoke hearts, 150 grams of bacon, 2 tablespoons of virgin olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of simple wheat flour, 40 grams of butter, 2 tablespoons of white wine vinegar, 1 pinch of salt , 1 pinch of ground black pepper and 1 cup of mineral water for the sauce.
To poach the eggs: 4 eggs, water, 2 tablespoons of white wine vinegar and 1 pinch of salt.
Elaboration:
We start preparing the sauce to accompany this recipe. In a heater put the butter to melt, once melted add the mustard and flour and cook stirring for 1 minute.
Then add the cup of water and two tablespoons of vinegar, a pinch of salt and a pinch of ground black pepper. We remove and cook with low heat for 5 minutes, and reserve.
We prepare a water heater and bring it to a boil to scald the artichoke hearts in it for 10 minutes.
Drain the artichokes and cut them in half. In a tray we put the artichokes. In a pan heat an olive oil fondito to brown the bacon.
Once it is golden we put it in the center of the tray where we have the artichokes.
We poach the eggs following the steps indicated above and carefully remove them with the help of a slotted spoon. We are arranging the eggs next to the artichokes and the bacon.
Poached eggs with asparagus
Ingredients: 500 grams of green asparagus, 5 tablespoons of grated Parmesan cheese and 50 grams of butter.
To poach the eggs: 4 eggs, water, 2 tablespoons of white wine vinegar and 1 pinch of salt.
Elaboration:
We wash the asparagus well and tie them. We put water to heat with a little salt and boil it, once it starts to boil add the asparagus and cook for 25 minutes until tender.
We drain the asparagus and arrange them in a dish or tray. Melt the butter in a pan and spread the grated cheese on top. We remove and throw it over the asparagus.
We poach the eggs following the instructions provided above and carefully remove them with the help of a slotted spoon. Place the poached eggs carefully next to the asparagus. ThemesRecipes with egg
