>

Wednesday, November 2, 2011

Poached-Fried Egg

Poached-Fried Egg

I am so excited to share with you a way to "poach-fry" an egg, sunny side up. I learn this from watching The Chew. One of the host, Daphne Oz (Dr. Oz's daughter), was demonstrating how to poach an egg using a nonstick frying pan. So easy and it really works. I have already tried this method of "poach-frying" an egg twice and has not failed. Not only is it easy, but clean up is easy-peasy. To watch Daphne demonstrate this on video, watch it here and fast forward the video to 2:32. This cooking method is somewhat poaching...or steaming...or frying?!? Whatever cooking method this is categorized as, this is an INGENIOUS and HEALTHY way to poach-fry an egg! Here's how:

1 teaspoon olive oil
One egg (any size)
Salt to taste
2 tablespoons water

Place an 8-inch nonstick skillet over medium-low heat (4.0 on induction cook top) and wipe the inside surface with olive oil to sheet-coat the pan. Let the pan heat up for about 5 minutes or until hot (remember it's only on medium-low heat). Smelling the fragrant of the olive oil is another indication. Add one egg into the heated pan. Sprinkle with some salt to taste. Add the water to the pan and cover immediately. What is happening is the water will steam up and cook the egg.


Let the egg continue to cook, undisturbed, for 2 to 3 minutes or until the egg white is completely cooked, but the yolk is still runny. Transfer egg to a plate and it is ready to eat.


Repeat the same cooking process if you are cooking more than one egg.

To change note here, our dinner tonight, I "poached-fried" three eggs to be served with Soybean Sprout Bibimbap, a Korean rice dish from maangchi.com website.


Soybean Sprout Bibimbap is a Korean rice dish cooked with meat and soybean sprouts. It is served with an egg cooked sunny side up or over-easy. To eat, you will break up the egg into the rice; then mix the rice mixture and the egg together with a few spoonfuls of homemade seasoned sauce (yangnyeomjang) which will then look like the photo below:


This dish is so amazingly delicious and healthy! The soy beans from the soybean sprouts has a nice delicate crunch and the seasoned sauce mixed together with the rice is so flavorful and addicting. I'm sure the seasoned sauce alone will be delicious eaten with baked tofu, fish, noodles, etc. It is amazingly delicious!! Maangchi also has a you-tube video demonstration (take a look below):


I modified the Soybean Sprout Bibimbap recipe to be cooked with a combination of brown and Thai red cargo rice and substituting ground turkey in place of ground beef. I am real close to perfecting Maangchi's recipe to be cooked with the multi-grain rice. Brown rice takes longer to cook which makes the cooking process different from Maangchi's version so that is why I want to perfect the brown rice version before posting. As soon as my modified version is perfect, I will be posting my version using multi-grain rice, ground turkey and plus doubling the recipe since a few of Maangchi's readers have inquired whether the recipe can be doubled.

UPDATE: My doubled recipe of my version of Soybean Sprout Bibimbap cooked with multi-grain rice and ground turkey is finally posted here: Soybean Sprout Bibimbap with Multi-Grain Rice and Ground Turkey. Check it out!

2 comments:

  1. Lemon Chiffon CakeNovember 4, 2011 at 5:53 AM

    WOW! Thanks for visiting my site Maangchi and thank you for your comment. :)

    ReplyDelete