Best Poached Egg Broth Recipes

Perfect Poached Eggs image

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.

Poached Eggs in Chile Broth image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 medium tomatoes, roasted
4 cups chicken stock
2 tablespoons olive oil
1 medium onion, julienned
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, minced
2 red bell peppers, roasted, seeded, peeled and julienned
2 poblano chiles, roasted, seeded, peeled and julienned
6 large eggs
1/2 cup grated Anejo cheese
1/2 cup sour cream

Steps:

In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.

Poached Egg Broth image

Provided by Robyn0220 Starfire

Categories Eggs

Time 10m

Number Of Ingredients 4

Steps:

1. Add spices,salt, and vinegar to the water. Bring water to a low boil for a minute or two before you add your eggs.This lets the seasonings work up a little.
2. Tips: 1. The vinegar doesn't really flavor the eggs it's there to help hold the eggs together. 2. Use a good non-stick pan! 3. As far as seasonings skies the limit. I love curry with a little cumin. But I have experimented with everything from chipotle season to a little lavender. 4. You can use chicken or beef broth in place of the water. Omit the salt if you do!