Microwave Poached Egg

Developed March, 2018 when the stove-top range was out of service.

1 large egg
1 c (240 ml) water
1 t (5 ml) white vinegar

1 oz (30 g) sliced ham
toasted, buttered English muffin

Put water and vinegar in a microwave-safe bowl. Choose a bowl in which the egg will be covered, about 12 ounce (350 ml) capacity. Place bowl on a plate for safe handling. Cover and microwave on high until the water boils. Carefully break the egg into the hot water. Cover, let stand for 30 seconds, and microwave on high for 30 seconds. Check if the whites are firm. Continue as needed in 15 second increments. Lift carefully from hot water with a slotted spoon, blot gently with a clean towel, and place on a buttered toasted English muffin topped with a slice of warm ham (optional). Season to taste with salt and pepper. [Note: Microwave oven is rated 1250 watts.]

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). A one-pot supper that is light but satisfying, a Family Favorite for more than 40 years. 

2 breasts with attached ribs plus 4 bone-in thighs, about 4 lbs total
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth.

Poached Chicken

Transcribed and adapted February 15, 2008 by DrDaddy from a handwritten recipe by Merry Magid. Revised February 16, 2008 to match Julia Child's original (Volume II, Mastering the Art of French Cooking)

1 fryer, cut up
3 T margarine or butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, blossom cut
3 ribs celery, cut into large diagonal pieces
1 leek, sliced
2 c chicken stock
1 c white wine
1 t dry or 2 t fresh tarragon

Remove and discard chicken skin and all visible fat. Saute vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes to allow chicken to slowly warm, facilitating gentle heating. Poaching avoids boiling. Boiling toughens and extracts meat. Add stock, wine, and tarragon. Return to a simmer (about 180 degrees F) for 45 minutes. Variation: Use cut up parts or split breasts.
Serve over steamed rice in a bowl, with vegetables and broth.

Easy Poached Egg for One (or Two)

Conceived and first prepared March 15, 2011. The recipe can easily be doubled by doubling the water and vinegar.

Poached Eggs, Ham, English Muffin

1 (or 2) large egg
2 T (or 1/4 c) white vinegar
3 c (6 c) water

Bring the water to a boil in a one-quart (two-quart) covered sauce pan. Off heat, after the bubbling subsides, add the vinegar. Crack the egg into a small round bowl with a smooth edge, and tilt it gently into the hot water. Cover the pan, and poach off heat for 3.5 to 4 minutes, until the yolk is firm but liquid. (Add a second egg after 2 minutes). Retrieve the egg by carefully lifting it out of the water with a perforated spoon. Blot dry gently between a folded dish towel, and flip onto a nest of cheese grits, or a toasted, buttered English muffin half, or top a pile of roasted asparagus, or prepare Eggs Bubba I.

Eggs Bubba I

Recorded Nov 16, 2010

2 buttermilk biscuits (Pillsbury® Frozen, baked according to package)
2 oz rosemary ham
4 Perfectly Poached Eggs
4 oz sausage gravy (homemade or commercially prepared)

Cut the ham into strips, and warm through in a little butter and set aside. Split the biscuits on plates. Top each half with some ham. Place an egg on each, and spoon on generous dollops of sausage gravy. Serves two. In the variation known as Eggs Bubba II, a bed of grits replaces the biscuit. As starter, gussied up tomato juice matches well.

Poached Chicken

Transcribed and adapted 2-15-08 by Alan from a handwritten recipe by Merry Magid. Revised 2-16-08 to match Julia Child's original (Vol II, Mastering the Art of French Cooking)

1 small fryer, cut up, or 3 to 4 bone-in breasts, cut in half
3 T margarine or butter
4 large carrots, peeled and cut into large pieces diagonally
1 large onion, blossom cut
3 ribs celery, cut into large pieces diagonally
1 leek, sliced
2 c chicken broth
1 c white wine
1 t dry tarragon

Skin chicken parts, except wings, and remove all visible fat. Sweat vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes. Add broth, wine, and tarragon. Return to a simmer for 45 minutes, turning occasionally.
Serve over steamed rice in a bowl, with the vegetables and broth.