All posts tagged: Poached

These 1-Minute Microwaved Poached Eggs Are a Brunch Hack for the Ages

These 1-Minute Microwaved Poached Eggs Are a Brunch Hack for the Ages

Published by skeptic

Poached eggs are a brunch staple but they can be tricky to make at home without overcooking or breaking the yolk as you drop it into a pot of boiling water. I recently learned about microwave poached eggs and it just might be the best brunch hack ever.  Making poached eggs in the microwave requires no skill, no cookware and there’s no mess to clean up after. It’s also impossible to mess up once you learn the right number of seconds — yes, seconds — it takes for your microwave to make it exactly how you like it.  Stick that fluffy puff of protein on a piece of toast with some spinach, top it all with flaky salt, hot sauce or hollandaise and you have a cafe-quality breakfast in less time than it takes to brew a pot of coffee.  For poached eggs cooked perfectly in under a minute with no mess to clean, we turn to the microwave, a small bowl and a few ounces of water.  Read more: Oven vs. Microwave: Which Kitchen Appliance Uses Less …

Poached pears with bay and lemon recipe

Poached pears with bay and lemon recipe

Published by skeptic

This is an easy dish to make which draws its elegance from just a few simple flavours. Timings Prep time: 10 minutes, plus cooling time
 Cook time: 1 hour Serves  4 Ingredients
 4 pears juice of 2 lemons, plus 2 broad strips of lemon zest 500ml dry white wine 175g granulated sugar 1 tsp white or black peppercorns 4 bay leaves crème fraîche or whipped cream, to serve Method Peel the pears, halve them lengthways, core and immediately put into a bowl with the juice of 1 lemon, turning the pears over to make sure they’re covered in juice. Put the rest of the lemon juice in a saucepan with the lemon zest, wine, sugar, peppercorns, bay leaves and 500ml water. Bring to the boil, stirring to help the sugar dissolve, then turn down the heat and simmer for 20 minutes. Add the pears and poach them for 15-20 minutes, depending on their ripeness and size (start checking after 10 minutes if they are quite ripe). Remove the pears with a slotted spoon and set …

Poached eggs with ‘nduja butter and spinach recipe

Poached eggs with ‘nduja butter and spinach recipe

Published by skeptic

Calabrian ’nduja (spreadable pork sausage) is fiery, fruity and salty. Ideal with eggs, then. It mellows a little once incorporated into melted butter – although admittedly that is still a rich combination; even more so when joined by molten egg yolk. But there’s balance here, with the ooze offset by the purity of the poached whites, plus a soft bed of spinach and English muffins, which soak everything up. Glorious. Timings Prep time: 5 minutes Cook time: 16 minutes Serves 2 Ingredients 35g ’nduja 20g unsalted butter, plus extra for the muffins 200g baby spinach 2 English muffins, halved and toasted 4 eggs ½ tbsp white-wine vinegar Method Gently melt the ’nduja and butter together in a small saucepan over a very low heat. Prod and stir until combined. The sauce should be loose and glossy – don’t let this boil or fry, otherwise the pork in the ’nduja hardens and the butter and sauce will split. Remove from direct heat while you assemble the other components. Wilt the spinach in a large sauté or …

Benjamina Ebuehi’s recipe for orange posset with poached rhubarb and pink peppercorn crumble | Dessert

Benjamina Ebuehi’s recipe for orange posset with poached rhubarb and pink peppercorn crumble | Dessert

Published by skeptic

Possets are my go-to whenever I need a low-fuss pudding that can be made in advance. While lemon is my usual favourite, I’ve chosen the more mellow orange to balance out the rhubarb in today’s dish. And I can’t have a posset without adding a bit of crunch to the mix, and this pink peppercorn crumble is something you’ll want to make again and again: its fragrant warmth and gentle kick cuts through some of the richness of the cream, but doesn’t completely steal the show. Make all the elements in advance and assemble when you’re ready to serve. Orange posset with poached rhubarb and pink peppercorn crumble Prep 5 minCook 40 minChill 3 hr+Serves 4 For the possets400ml double cream60g sugar60ml fresh orange juiceFinely grated zest of 1 orange For the rhubarb100g rhubarb2 tbsp caster sugar½ tsp vanilla bean paste For the crumble60g flour½ tsp pink peppercorns20g light brown sugar40g salted butter, melted First make the possets. Put the cream and sugar in a saucepan and heat gently, stirring, until the sugar dissolves. Bring …

Nigel Slater’s recipes for fresh bread and poached pears | Food

Nigel Slater’s recipes for fresh bread and poached pears | Food

Published by skeptic

Early morning, it is not yet light. I open the fridge door to find a tray of bread dough, soft, white and dimpled like a mattress. Made yesterday with the usual flour, yeast and water, it has been sleeping quietly overnight, allowing the yeast to work slowly. The simple dough is one I have sweetened with a little honey and today it will be kneaded once more, this time with dried fruits – cherries, figs and golden raisins – and spiked with chopped rosemary. The bread is to be eaten with cheese in much the same way you might serve a rich fruit cake with a lump of Cheshire, or Eccles cakes with fat crumbs of a crumbly Lancashire. This one will be lighter and I shall toast it with slices cut from a downy log of goat’s cheese. The bread is for a weekend lunch with some poached pears that I’ll grill with fruit jelly and serve warm with dollops of thick crème fraîche. The overnight doughs, left to prove in the fridge, have …

This Is How To Get Perfect Poached Eggs

This Is How To Get Perfect Poached Eggs

Published by skeptic

Many a debate has been had about how to cook the perfect poached egg. Do you use vinegar? Do you swirl? Do you just leave it and let it thrive alone in the pan until it’s done? Thankfully, Mary Berry has shared her hack to getting the perfect poached egg with an added bonus — the eggs will also have a “perfect oval shape.” Tasty AND beautiful with minimal effort?! Count us in. In an eggs benedict recipe shared on her website, Mary shared her simple recipe with a smart hack to keep them perfectly shaped. How to make poached eggs into the perfect shape Bring a pot of water up to the boil, reduce the heat to a simmer and add a dash of vinegar to the water Crack your eggs into separate cups or ramekins Swirl the water with a spoon, and then carefully drop your eggs into the pan Leave eggs until whites are beginning to set and carefully turn with a slotted spoon to form them into the perfect oval shape …

This Perfect Poached Egg Recipe Doesn’t Even Require A Pan

This Perfect Poached Egg Recipe Doesn’t Even Require A Pan

Published by skeptic

I love poached eggs but I have to say, I find the drama of cooking them a bit much. Boil to a certain point, make a whirlpool. To add vinegar or not add vinegar? Who knows! I’m no chef! However, it turns out that there’s a way to make poached eggs that somehow doesn’t involve a lot of water or, erm, a pan. I know. Of course, like a lot of things, everybody will have their preferences on how it’s prepared but I’ll take this simple hack, anytime. It was posted on TikTok by @danarebeccadesigns and it’s actually their mum’s recipe that she found on the app because, of course, who isn’t getting all of their recipes from TikTok these days? The easiest way to make poached eggs The creator’s mum reveals that she recently discovered this method and it’s actually really simple. All you need is one egg, a microwave-proof bowl or jug and, of course, a microwave. All you do is break an egg into a small bowl, add water directly from the …