Poached egg rice
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Rice (up to) |
6 | cups | Water |
4 | Eggs | |
Oyster sauce |
Directions
1. Boil or steam rice (see recipes).
2. Bring water to a boil in another saucepan. Break eggs one at a time onto a flat dish; then gently ease into boiling water. Reduce heat to medium and poach until the egg whites set, but the yolks are still moist.
3. Arrange cooked rice on a serving platter; top with poached eggs.
Sprinkle eggs lightly with oyster sauce and serve. VARIATION: At the end of step 1, while the rice is still in its cooking pot, make four indentations in its surface with the bottom of a glass. Then break a raw egg into each indentation. Cover the pot and let stand 1 to 2 minutes. (The hot rice will cook the eggs.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bacon and egg fried rice
- Baked eggs in rice
- Boiled rice
- Curried eggs in rice ring
- Deviled eggs with rice
- Egg fried rice
- Eggs on curried rice
- Fried rice with eggs
- Morning rice
- Poached chicken in cream sauce with rice
- Poached egg soup
- Poached eggs
- Rice
- Rice-noodle nests with poached eggs
- Scalloped eggs with rice
- Shrimp egg rice
- Steamed egg
- Thai rice with mushroom & egg
- Thai rice with mushroom and egg
- Wild rice egg bake