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Poaching Recipes
Get tips on how to master poaching foods and check out our recipes on poaching eggs, meat, fruit and more.
All Poaching Recipes Ideas
Showing 145-162 of 530
Ginger Poached Salmon
Video
| 03:18
Ginger Poached Salmon: because fear of poaching shouldn't derail dinner.
Alton Brown Teaches the Perfect Egg Poaching Method
Video
| 02:10
Alton Brown talks into a tape recorder as he explains that poaching generally means cooking by submersion in a liquid held at just under a simmer. He believes it is French for "pouch," referring to the shape an egg takes on when it has been perfectly poached. To perfectly poach one to four eggs, begin with a nonstick saucepan or skillet filled with about 1 inch of water. Nonstick is very important as eggs are not. Bring the water to a simmer and add a teaspoon of salt and a couple of shots of vinegar (about a teaspoon). The acid in the vinegar will speed the setting of the egg whites and prevent the eggs from feathering, resulting in a neater shape or poach. Although various vinegars can be used to add flavor, white distilled vinegar will render the most neutral results. Do not crack eggs directly into the cooking water. Instead crack each egg into an individual custard cup so they can then slide into the water. Starting at the 12 o'clock position, bring the custard cup down to the water and ease the egg in. The next egg goes in at the 4 o'clock position, with the last egg following at the 8 o'clock position. Using the clock method ensures that you'll always pull the eggs in the position in which they were put down; that means even cooking. Putting a lid on the pan is crucial. The vapor that forms inside the pan ensures that the tops of the eggs that float to the surface will set. Turn off the heat and wait; Alton prefers to wait seven minutes. The heat stored in the water sets the egg white to a soft custard consistency and the yolk to a nice, soft golden lava flow, perfect for adding to a vinegary dinner salad.
Eggs Florentine
Video
| 03:10
Eggs Florentine, a classic brunch dish, goes easily from day to night.
Dad's Poached Salmon
Video
| 04:48
Dave makes his dad's favorite poached salmon with cucumber-dill sauce.
Michael Chiarello Shares His Technique for Poaching Sausages
Video
| 02:10
Michael Chiarello teaches his sausage-poaching method to keep them from overcooking and drying out on the grill. He adds raw sweet and hot sausages to a pan filled with cool water, brings them to a simmer, then turns off the heat and lets the sausages cool in the same water. The sausages are then ready to grill. After four minutes per side, the sausages are cooked through and ready to eat.
Fried Poached Egg and Hash
Video
| 03:17
Jeff pairs a fried poached egg with corned beef hash for a brunch sandwich.
Cloud Eggs
Video
| 00:28
Start the day with these fluffy nests of whipped egg whites with a sunny yolk center.
No-Worry Poached Eggs
Video
| 00:41
You won't believe how quick and easy it is to make poached eggs. A covered frying pan, some boiling water, and a little time create the perfect addition to your breakfast or brunch meal.
Savory Oats with Poached Eggs
Video
| 01:03
Join the steel-cut oats revolution with this savory twist for any meal of the day.
4 Ways to Poach an Egg
Video
| 01:12
Experiment with these four methods to find your favorite way to poach an egg.
Crostini with Poached Figs and Goat Cheese
Recipe
| Courtesy of Giada De Laurentiis
- Total Time:
- 1 hour
Poached Pears with Rosewater, Anise and Ginger
Recipe
| Courtesy of Geoffrey Zakarian
- Total Time:
- 50 minutes
Turkey Dinner with All the Trimmings
Recipe
| Courtesy of Rocco DiSpirito
- Total Time:
- 1 hour 40 minutes (includes simmering and resting times)
Tomato-Poached Halibut with Arugula, Olive and Orange Salad
Recipe
| Courtesy of Michael Symon
- Total Time:
- 50 minutes
Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise
Recipe
| Courtesy of Jeffrey Mora
- Total Time:
- 1 hour 10 minutes
