Chef John's Poached Eggs
Want to make a special breakfast? Chef John has tips for making poached eggs ahead of time--which is a great way to prepare eggs benedict.
Eggs are baked in a spicy marinara sauce and topped with cream and Parmigiano-Reggiano, for a rich and creamy brunch dish.
Chef John's version of Scotch eggs calls for soft-boiled eggs; when you bite into the egg you get an amazing contrast between molten yolk and crispy sausage shell.
Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
Pan-fried French toast forms the basis for a delectable brunch main dish when topped with ham, two kinds of cheese, and perfectly poached eggs for a twist on the Monte Cristo sandwich.
Hawaiians love their loco moco, a cheap and easy comfort food consisting of a juicy burger patty smothered in beef gravy, topped with fried egg, and served over rice.
I love poached eggs, firm white and runny yolk. The grandkids call them 'Dip Eggs' because they like to dip toast into the runny yolk. I am giving these 4 stars instead of 5 because the cooking time of 6 minutes is too long, especially if you are going to be re-heating these, as suggested for poached eggs for a crowd. 3 - 4 minutes is usually perfect. The picture I added to this recipe shows the egg poached for 5 minutes and served immediately, not re-heated, most of the yolk is fully cooked. If you use a slotted spoon and gently lift the egg up and give it a little jiggle you will be able to see if the white is fully set while the yolk will still jiggle. Another tip - if you stir the water in a circular motion and drop the egg into the vortex (center) of the swirling water, the white of the egg will wrap around the yolk and make a pretty little package. You don't have to use champagne vinegar, any vinegar will do and if you don't have vinegar - that is OK too. Really fresh eggs are best for poachi