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How to Poach an Egg

How to Poach an Egg

Do you like the smooth creamy yolk and the delicate texture of an egg white wrapped in the package of a sunny side up egg? That’s great, I am on the same page! What you might not like is the fat involved in frying an egg in the skillet, the added calories and the risks

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Quick and Easy Shakshuka

Shakshuka is a dish of Northern-African origin, which we think is a great option for breakfast meals. It’s made of poached eggs, soaked in a sauce made of tomatoes, onion, and peppers. Follow our instructions on how to get it right and don’t worry about the amount of time, because it will be ready in under half an hour.

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Ingredients Needed for Quick and Easy Shakshuka

1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tomatoes, chopped
2 garlic cloves, chopped
1 teaspoon cumin seeds
salt
pepper
½ chili, sliced
3 eggs
½ spring onion, chopped
parsley

How to Make Quick and Easy Shakshuka

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until it becomes translucent.
  2. Add both bell peppers and cook them for 4-5 minutes, until soften. Add the tomatoes and sliced garlic and stir. Season with cumin seeds, salt, and pepper. Add the sliced chili. You can taste the mixture to see if it needs more seasoning.
  3. Make room for the eggs, and crack them directly into the pan. Cover the skillet with a lid and let the eggs cook for the next 3 minutes.
  4. Add a touch of spring onion and parsley and turn off the heat.

Bearnaise Sauce

Béarnaise sauce comes from French cuisine and is derived from the more famous Hollandaise sauce. It’s traditionally made of butter, egg yolks, white wine vinegar and a few herbs. Serving it with a steak makes for a delightful experience, but you can also try it with fish or poached eggs!

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Ingredients Needed for Bearnaise Sauce

1 shallot
2 egg yolks
½ cup white wine vinegar
1 teaspoon tarragon
pepper
8 ounces of butter

How to Make Bearnaise Sauce

  1. Chop and mince the shallot.
  2. Crack the eggs and separate the yolks from the egg whites.
  3. Heat a saucepan over medium-high heat and add the white wine vinegar, tarragon, minced shallot and pepper. Bring to a gently simmer and cook until it’s reduced by half.
  4. Cube the butter and add it in the saucepan. Lower the heat and stir to melt the butter.
  5. Add the egg yolks. Continuously stir until the egg yolks have been absorbed in the mixture. Remove the sauce from the heat and continue to
  6. whisk for 1 more minute so that the yolks thicken.
  7. You can serve the béarnaise sauce alongside grilled steaks, fish, eggs, vegetables or fries.
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