Egg Cooking Times

egg cooking times
    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
  • An infertile egg, typically of the domestic hen, used for food
  • throw eggs at
  • animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds
  • coat with beaten egg; "egg a schnitzel"
  • An oval or round object laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo. The eggs of birds are enclosed in a chalky shell, while those of reptiles are in a leathery membrane
  • The female reproductive cell in animals and plants; an ovum

Corn Polenta with Poached Egg
Corn Polenta with Poached Egg
This is my variation of a recipe that was in Cooking Light a few years ago. Poached Eggs with Corn Polenta & Roasted Pepper Relish Relish: ? cup chopped roasted red bell peppers ? cup halved or quartered grape tomatoes 1-2 Tbsp chopped fresh basil 1 tsp extra virgin olive oil salt, to taste Polenta: 4 cups water 1? cups frozen corn kernels, thawed 1 cup cornmeal or dry polenta ? tsp salt, divided 3 Tbsp grated fresh Parmesan cheese 1 tsp butter ? tsp freshly ground black pepper Eggs: 4-8 large eggs (depending if people want one or two) Chopped fresh parsley, garnish For relish: Combine roasted peppers, tomatoes, basil, oil, and salt. Set aside. For polenta: Bring water to a boil in a medium saucepan. Add corn, cornmeal, and half the salt. Return to boil, stirring constantly. Reduce heat to low; cook 20 minutes or until thick, stirring frequently. Stir in remaining salt, Parmesan cheese, butter, and black pepper. Cover and keep warm. For eggs: While polenta cooks, bring water to a boil in a saucepan or large skillet, then reduce to a simmer before adding the eggs (bubbles should not break the surface). The water should not be any more vigorous than small bubbles forming on the bottom of the pan with the occasional little bubble bursting at the top. Break each egg into a small cup or bowl. Try creating a gentle whirlpool in the simmering water and slip the eggs in, one at a time. This tends to keep the white from dissipating. Don't disturb the egg once you have put it in the water! Immediately cover with a lid and turn off the heat. Set a timer for 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove the eggs from water with a slotted spoon, draining well. Divide polenta between 4 deep plates. Top each serving with 1 (or 2) poached egg(s) and relish. Sprinkle with chopped fresh parsley. Serves 4
eggs cooked in hot spring, 1988*2*
eggs cooked in hot spring, 1988*2*
cousin, me and sister@hot spring area, taipei, yang ming shan, thermal valley, 1988. ??,?,??@??,???,??? 1988. it was my first time cooking eggs in hot spring water. totally excited. ?????? ??????? ????

egg cooking times
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