Poached-eggs

Corn And Zucchini Fritters With Poached Eggs Recipe

Who doesn’t love fritters, seriously? Besides being oh so tasty, they’re actually relatively healthy incorporating eggs as a source of protein and, of course, corn and zucchini as the ultimate vegie hit. If you’re looking to ramp up the taste even more, serve with lashings of tomato relish and a side of avocado. Also, if you’re a bit rusty when it comes to poaching eggs, click on the tutorial link below!

RELATED: Mother’s Day Eats: Poached Eggs, Avocado and Feta Smash

Serves 4

Ingredients 

8 eggs

1 medium zucchini, coarsely shredded

1 tsp salt

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, minced

2 cobs corn, kernels cut off

1/3 cup yellow polenta

1/2 cup whole meal flour

1/2 tsp salt

1/2 tsp baking powder

1/2 cup grated parmesan cheese

2 large eggs, beaten

1/3 cup plain yogurt

1/3 cup vegetable oil

1 jar tomato relish

A handful baby rocket leaves

Method

  1. For the fritters, mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
  2. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
  3. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
  4. Add the corn and cook for a further 4 minutes.
  5. In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
  6. Add cooked vegetables, egg and yogurt to the bowl, mix well.
  7. Heat oil in a large non-stick fry pan over a medium heat.
  8. Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.
  9. To poach eggs, fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
  10. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
  11. Turn off the heat and cover the pan. Set a timer for 6 minutes.
  12. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
  13. To serve, place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.

Learn how to poach the perfect egg here.

Recipe courtesy of Australian Eggs

June 7, 2015

Mother’s Day Eats: Poached Eggs, Avocado And Feta Smash

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

This cafe style poached eggs, avocado and feta smash is the ultimate breakfast in bed recipe. Packed full of healthy fats and protein, it’s guilt-free, simple to whip up and tastes so delicious you’d mistake it for being delivered from the menu of your favourite eating spot.

Serves 4

Ingredients

1 large ripe avocado

1 tbsp lemon juice

60g crumbled feta cheese, goat or cow milk

2 tbsp chopped parsley

1 tbsp chopped dill

100g cherry tomatoes, chopped

8 eggs

1 tbsp white vinegar

2 thick slices sourdough bread

Method

1. To make the smash, place avocado halves in a bowl and fork through to create a rustic mash.

2. Add lemon juice, crumbled feta, chopped parsley, dill and chopped cherry tomato. Mix well.

3. For the poached eggs, bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish.

4. Reduce the heat and bring the water to a simmer. Carefully slide in the egg.

5. Repeat this process with remaining eggs.

6. Allow 3-4 minutes for poached eggs with firm whites and soft runny yolks. Cook longer for a firmer egg.

7. Remove with a slotted spoon, rest on a paper towel to absorb any excess water.

8. To serve, smear smash on toasted sourdough and top with two poached eggs.

Recipe courtesy of Australian Eggs

May 9, 2015

Low-Fat English Breakfast Recipe

Who can resist a delicious English breakfast, especially when the weather takes a turn for the worst and a filling meal is on the cards? Create this delicious low-fat take on the traditional English breakfast, without compromising on taste, flavour, and that delicious bacon!

RELATED: How To Poach The Perfect Egg

Serves 2

Ingredients

2 portobello mushrooms

6 cherry tomatoes

4 eggs

6 rashers bacon (with fat cut off)

2 slices of wholemeal bread

White wine vinegar

Salt and pepper

Olive oil

Instructions

  1. Cut and clean the mushrooms, then lay them flat on a lined tray. Drizzle with herbs, olive oil, salt and pepper.
  2. Lay the cherry tomatoes next to the mushrooms, then finally the bacon. Brush with a little olive oil and cook for 5 minutes or until crispy. You might want to cook the bread in the grill since it gives it an extra crunch.
  3. Poach the eggs by cracking each into a cup, then dropping them into a boiling pot of water. Cook for 5 minutes with the lid on, then remove and set aside.
  4. To serve, season the eggs with some chilli flakes and cracked black pepper.

Image via Good To Know

April 20, 2015

How To Poach The Perfect Egg

Who can resist a perfectly poached egg, especially when it’s served with smashed avocado, hollandaise sauce and a side of freshly squeezed orange juice?

RELATED:Baked Eggs in Tomatoes Recipe

Make your own at home (and they’ll probably taste better than at a café), with a few secret techniques which will always look amazing.

Technique 1: Water

  1. Bring your water to a gentle simmer (no bubbles), then crack your egg into a small cup or mug and drop it into the pan.
  2. Simmer with the lid on for 3 minutes and on a low heat. Then just remove and serve!

How To Poach Eggs Perfectly

Technique 2: Vinegar

  1. Heat one skillet with water, and bring it to a slow boil.
  2. Add some distilled white vinegar into the boiling water. Turn the water slowly with the help of a wooden spoon.
  3. Crack your egg again into a small bowl, then transfer it directly into the skillet. Cook for 3 minutes before serving.

vinegar

Technique 3: Microwave

  1. Empty 1/2 cup of cold water into a small bowl, then crack the egg.
  2. Cook in the microwave for 50 seconds, then drain the water and serve.

microwave

Technique 4: Cling Wrap

  1. Cut small pieces of cling wrap and line the base of a small bowl. Drop one teaspoon of oil and a pinch of salt into the base as well.
  2. Crack the egg into the base, then wrap the egg by twisting the cling wrap ensuring that no air is inside.
  3. Drop the egg into a pot of boiling water and cook for exactly 4 minutes.

cling

Image via Kitchn, B3ta, Williams Sonoma, Growing A Greener World, Betty Crocker

March 27, 2015

How To Make Perfect Poached Eggs

We’ve all experienced it before, right? A delicious poached egg made by a friend or from your local café is one thing, but creating your own is more like a disaster. The egg is too runny, over-cooked, or simply doesn’t resemble a poached egg at all! Below are just a few tips to create the perfect poached egg without losing your sanity!

RELATED: Creamy Mushroom Soup With Poached Egg

Method 1: Vinegar

  1. Use a large, deep saucepan, the bigger the better – and combine a generous serving of vinegar with 2 litres of water.
  2. Bring the water to a boil by cooking it on a high, then reduce back down to a medium as the pot is boiling hot.
  3. Crack one egg into a tiny cup or bowl making sure to remove any remnants of the shell with a spoon or fork (be careful not to burst the yolk!). Then carefully transfer the egg into the simmering water, try and get as close to the water as possible.
  4. Then, all you need to do is let the egg simmer for about 3 minutes before removing with a ladel.

Method 2: Without vinegar

  1. Bring a saucepan of water to a boil, this could take anywhere between 5-10 minutes.
  2. Pierce a hole into the egg with a pin or safety pin, then completely submerge into the boiling water for 10 seconds. Remove the egg with a spoon, then set aside.
  3. Reduce the heat to a gentle simmer, and crack the egg into the water. Remove any cracked shells with a spoon!
  4. Leave egg to cook for 2-3 minutes and remove with a ladle and remove excess water with a paper towel.

Method 3: Microwave

  1. Fill a small cup with a splash of water, then crack into the water a raw egg. It should sit on top of the water.
  2. Pierce the yolk slowing with a fork, this will prevent the egg from opening and exploding.
  3. Microwave for 30-60 seconds depending on the power of your microwave. Put a thin paper towel or a saucer over the top of the cup to keep it all together.
  4. When you’re done, just simply flip the saucer over!

Image via The Coveteur

November 2, 2014

5 Ways To Eat Eggs For Breakfast

Eggs are a wonderfully versatile food that can be eaten at any time of the day. Put them in a salad with lunch, a stir fry at dinner, or in a cake for dessert. They are used in different types of cuisines all over the world, and can be served with meats, vegetables, breads or noodles. Not only are there a million ways to eat them, they are also incredibly nutritious. Eggs are full of protein, omega 3 fatty acids, and vitamin A. They are also great to eat during pregnancy. However, in the western world eggs are most often eaten at breakfast. Here, we have just a few options for you to try out this week.

RELATED: Healthy tomato and bacon breakfast quiches

1. Poached shutterstock_136479254 Eggs benedict is a favorite way of eating poached eggs. Traditionally, eggs benedict describes poached eggs with wilted spinach and ham on an english muffin, covered in hollandaise sauce. To poach an egg, bring a pot of water to the boil, adding a tablespoon of vinegar. Carefully crack an egg into the water, gently stirring to make sure it doesn’t break apart too much, and forms a smooth, rounded shape. Leave for no longer than 3 minutes for a delicious, runny yolk.

2. Baked shutterstock_98776874 Shakshuka is a popular middle eastern version of baked eggs in a spicy tomato sauce. For a less exotic, but equally tasty and simple recipe, try these baked eggs in ham cups. Missing a skillet? Nevermind, you can also bake eggs in avocado!

3. Omelet  shutterstock_189340868 Cooking an omelet is a difficult skill to perfect. The folding or flipping phase can often turn our omelet into something resembling a scramble. For the best results, cook your omelet on a low heat, in a small, well-greased or non-stick pan. As you can see it it cooking through, use a spatula to carefully lift one side and gently fold it over. You don’t want the middle to be too runny or dry, so make sure the omelet is moist before folding, but without any excess that will splash or spill over when folding. Also, don’t pack your omelet with toppings. It is best to dice or finely chop any fillings, and use only a pinch of each.

4. Scrambled shutterstock_185793890 I would argue that scrambled eggs are the easiest eggs to cook. You don’t need to worry about runny yolks, or delicate flipping techniques. Just whip your eggs in a bowl with some milk, cream or butter, throw them in a pan and fold as they cook. I know – there are chefs rolling their eyes at me right now! But take it from Tetsuya, and try his ricotta and creamed corn scramble.

5. Fried shutterstock_203204710 The hardest part about frying eggs is definitely cracking them open! The number of times I have cursed myself for breaking a yolk or making a mess of the shell. There will always be arguments as to whether the corner of a bowl, or a flat surface is the best for cracking eggs – but personally, I prefer the flat surface. Cook to your liking – Runny? Sunny side up? – and serve with bacon in a bread roll, or with baked beans and toast.

September 20, 2014

Poached Egg and Toast Salad Recipe

Create this delicious breakfast salad if you want a nutritious meal to start the day, or even have as a brunch or light supper meal. Customise your salad by adding seasonal fruits such as strawberries, apricots and peaches to make your salad sweet.

Ingredients

2 tbsp water

1 tbsp olive oil

2.5 tsp freshly squeezed lemon juice

2 tsp red wine vinegar

2 tsp capers (rinsed and chopped)

Salt and freshly ground black pepper

Method

  1. Whisk all the dressing ingredients and set aside in a small bowl.
  2. Poach eggs the way you like them done, then toss the greens with salad dressing, roast the bread and toss it into the rest of the mixture.
  3. Sprinkle with salt and pepper then garnish with sprouts.

Recipe and Images via Yummly

September 8, 2014

Traditional Shakshuka Breakfast Recipe

This popular Middle Eastern breakfast dish is famous for its poached eggs in a spicy tomato sauce, which is a perfect way to start your day. Make this easy recipe at home where you have the ability to customise the dish with some of your own special ingredients.

Ingredients

2 tbsp olive oil

1 onion, chopped

5 garlic cloves, finely chopped

1 long red chilli

1 large red capsicum

10 ripe tomatoes

1 tsp ground sweet paprika

1 tsp ground cumin

8 eggs

Bread to serve

Method

  1. Using a large pan, heat the olive oil then add the onion, garlic, chilli, and chopped capsicum.
  2. Stir for 6 minutes or until the ingredients are golden brown. Then add the tomatoes and spices and cook for an additional 25 minutes.
  3. Crack the eggs into the tomato mixture, then cover and let them cook for 8 minutes (or to your liking).
  4. Drizzle with a dash of olive oil, and serve with crusty bread.

Images and Recipe via SBS Food, New York Times

September 2, 2014

Tomato Poached Eggs with Kale and Wheat Berries Recipe

Start the day with a nutritious breakfast which is packed with protein, fibre and vitamins which are essential to good health. This yummy poached egg recipe will keep you fuller for longer, and can be personalised to suit your tastes and dietary requirements.

Ingredients

3 tablespoons olive oil

1/2 onion, diced

3 chillies, stemmed, seeded and diced

3 garlic cloves, minced

1 can crushed tomatoes

1 tablespoon tomato paste

3/4 cooked wheat berries

3 tablespoons capers, drained

1/2 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon grated lemon zest

1 teaspoon salt

1/2 bunch kale, stemmed and chopped

5-6 eggs

1/4 cup crumbled feta cheese

Salt flakes

Red pepper flakes

Method

  1. Pour some oil into a pan and warm over the stove until it shimmers (take care not the burn the oil for too long). Now add the chopped onion and sauté until soft, before adding the chillies and garlic.
  2. Include the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest and salt before stirring well. Simmer the entire mixture on a low-heat, until the sauce begins to thicken.
  3. Add the kale, then simmer for a few minutes until the leaves start to soften to your liking. Crack the eggs around the perimeters of the pan, and cooking on a low heat until the yellow of the egg is runny, (this will take about 6-8 minutes).
  4. Drizzle with olive oil and crumbled feta to taste.

Recipe and image via Not Without Salt

July 25, 2014