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Thursday, July 24, 2014

Poached Eggs


My son and I take a few recipes and experience with them together. This week one of them was poached eggs. I love eggs over medium. Most of my family loves them over hard. This recipe is quick and easy. We serve this over toast and cheese sauce. (Martha Stewart Directions)

INGREDIENTS

  • 3 or 4 large eggs

DIRECTIONS

  1. STEP 1

    In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
  2. STEP 2

    Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
  3. STEP 3

    Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving

  4. CHEESE SAUCE:

  5. .
  6. cup milk
  7. tablespoon cornstarch
  8. tablespoons butter or tablespoons butter
  9. salt
  10. pepper
  11. ground nutmeg
  12. cup cheddar cheese, shredded
  13. Directions:

    1. 1
      In a small saucepan, gradually stir cornstarch into milk until smooth.
    2. 2
      Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
    3. 3
      Boil 1 minute to thicken.
    4. 4
      Add cheese and stir until smooth.
    5. 5
      Keep warm.
    6. Ways to serve poached eggs.