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  2. Poached Eggs & Satsuma Hollandaise over Crab Cakes

    homepage.aol.com/food/recipes/poached-eggs...

    For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer. Crack each egg over the pot and gently lower it into the water. You can poach the eggs in batches. Cook the eggs for 3 minutes, remove with a slotted spoon, shaking off the water.

  3. How to Make Instant Pot Boiled Eggs (Just The Way You ... - AOL

    www.aol.com/instant-pot-boiled-eggs-just...

    Every time I want to cook eggs in the Instant Pot—whether I'm aiming for hard-boiled, soft-boiled, or somewhere in that jammy borderland we call "medium-boiled," I have to look up the cooking time.

  4. Steaming - Wikipedia

    en.wikipedia.org/wiki/Steaming

    When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food with steam vapor produced in a separate water container, providing a similar result to being cooked on a stove. There are also specialized ...

  5. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooker

    Instant Pot DUO pressure cooker is an example of a third generation pressure cooker and has digital control of the cooking time and heat. After the stove-top pressure cookers came the electric pressure cookers in 1991, [15] called the "third generation" pressure cookers.

  6. Poached Eggs & Satsuma Hollandaise over Crab Cakes

    www.aol.com/food/recipes/poached-eggs-satsuma...

    Pour the satsuma reduction over the egg yolks in a bowl and whisk well. Whisk in 1 tablespoon water. Place the bowl over a pot of simmering water, to make an improvised double boiler.

  7. Poached egg - Wikipedia

    en.wikipedia.org/wiki/Poached_egg

    An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

  8. The Fastest Way to "Hard-Boil" a Huge Batch of Eggs Is to ...

    www.aol.com/news/fastest-way-hard-boil-huge...

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  9. Chinese steamed eggs - Wikipedia

    en.wikipedia.org/wiki/Chinese_steamed_eggs

    The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, [1] or chicken broth [2] may be used to add additional flavor. Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture.