One of America’s Favorites – Poached Egg

May 6, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A poached egg in a Salad Niçoise

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.

This method of preparation is favored for eggs, as it can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The “perfect” poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.

Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion.

A single broken poached egg on 2 pieces of toast

The term “poaching” is used for this method but is actually incorrect. The egg is placed in a cup and suspended over simmering water, using a special pan called an “egg-poacher”. This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.

The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Eggs Benedict, a dish often served for breakfast or brunch.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo (“egg soup”).

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).

In Korean cuisine, poached eggs are known as suran (수란) and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion threads.

Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.

In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. These eggs are “poached” in name only and so do not share the same preparation method as poached eggs in other countries.

 

20+ Diabetic Salmon Recipes

November 12, 2016 at 6:00 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – 20+ Diabetic Salmon Recipes. If you are a Salmon lover like myself, you’re going to love these delicious Diabetic-Friendly Salmon recipes. Recipes that include; Cedar Plank Grilled Salmon, Citrus Poached Salmon with Asparagus, and Southwest Salmon and Sweet Potatoes. You can find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

20+ Diabetic Salmon RecipesDiabetic living logo

Served on its own or in a salad, wrap, or soup, salmon is a healthy and delicious protein choice that is low carb and heart-healthy. There are many ways to prepare the omega-3-rich fish — baked, grilled, poached — so the recipe options are endless. To help get you started, we’ve compiled our favorite healthy salmon recipes.

 

 

Cedar Plank Grilled Salmon

Grilled on a soaked cedar plank, this so-simple salmon recipe is the brainwork of Chef Chris Smith, The Diabetic Chef. Season with thyme, chives, and lemon slices, and enjoy a diabetic dinner for only 2 carb grams per serving……

 
Citrus Poached Salmon with Asparagus

Poaching is a fast cooking method that enables food to absorb flavor without fat, making this a go-to recipe for any diabetes meal plan. Simmer asparagus on top of the salmon to serve on the side, then drizzle the fish and veggies with a buttery citrus dressing…….

 
Southwest Salmon and Sweet Potatoes

Chopped oranges put a tangy twist on a salmon dinner featuring hearty sweet potatoes. Low in carbs and loaded with vitamins A and C, this warm comfort food recipe is a perfect healthy choice for fall and winter…….

 

 

* Click the link below to get all the – 20+ Diabetic Salmon Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/fish/20-diabetic-salmon-recipes

“Meatless Monday” Recipe of the Week – Shakshouka

June 29, 2015 at 5:26 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Shakshouka. It’s from the PBS Recipe website. Find all your recipes here of all cuisines and tastes. http://www.pbs.org/food/recipes/

 

 

Shakshouka

Shakshouka is a Tunisian recipe of eggs poached in tomato sauce.
IngredientsPBS3
3 Tbsp olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
About 8 tomatoes, preferably roma paste tomatoes but any will do (or about 2 x 14 oz can of chopped tomatoes)
2 tsp ground coriander
1/2 tsp ground caraway
2 tsp paprika (can be smoked paprika for added flavor)
1/8 tsp cayenne pepper (optional, or add more if you like it spicy)
1/2 tsp salt (more, to taste)
1/4 tsp black pepper
4 large pasture-raised eggs
2 to 3 Tbsp chopped fresh parsley (for garnish)
Directions
1 – Place a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the chopped garlic and continue cooking for another 2 minutes. Add all the spices, stir, and cook for another minute.
2 – Chop the tomatoes (preferably removing the seeds) and add them into the skillet, cooking for about 10 to 15 minutes, or until the sauce has started to thicken. If the sauce if too thick, add about 1/4 cup of water, stir, and cook for another couple minutes. You don’t want your sauce to be too thick, so that the eggs will poach well. On the other hand, you don’t want it to be too liquidey or the flavors will be diluted. Taste the sauce and add more salt, if needed.
3 – Once your sauce is just right, carefully crack the 4 eggs on top of the sauce, leaving a space between each one. (If there’s room, you might be able to fit an additional 2 or 3 eggs into the sauce). Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer. (In Tunisia, the yolk is usually soft, but if you prefer a cooked yolk, simply cook it a bit longer).
4 – Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top of the eggs. Serve hot, with a good slice of bread to soak up all the delicious tomato sauce.

 

http://www.pbs.org/food/recipes/shakshouka-2/

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