Poached Eggs

Poached Eggs are a favorite breakfast all around the globe often served on top of toast, muffins, beans and more. Poached eggs are a good source of Riboflavin, Vitamin B12 and Phosphorus, and a very good source of Protein and Selenium.  Poached eggs are high in Saturated Fat, and Cholesterol.

Want perfectly poached eggs? Try these tips:

 

  •  Shallow Water – The shallow water helps keep the egg contained.  One trick to make the eggs stay contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
  • Gentle Simmer – Boiling or even rapidly simmering water will tear apart the fragile egg whites before they have time to set. A bare simmer, few tiny bubbles breaking the surface.is is the perfect environment for cooking the eggs
  • Splash of Vinegar – Vinegar, or even lemon, helps the egg whites to set more quickly.
  • Use Fresh Eggs – The fresher and better quality of the egg, the more tightly the whites stay together and the better the end flavor.
  • One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
  • Another easy way to make poached eggs is with an egg poacher. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Place a little dab of butter to the bottom of the egg cup before putting the raw egg into it. .Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate.
  • Fill a small saucepan with water and set to boil. Tear some cling film. Drizzle some soft butter or oil over the cling film and spread it out with your fingers. Place the sheet of plastic wrap in a ramekin oil side up and break and egg into the cling wrap (don’t break the egg on the side of the ramekin in case it pierces a hole in the glad wrap). Gather up the edges of the cling wrap twist and tie it and making sure that you have the egg enclosed well and carefully place it in the simmering water.
  • Cooking Times – When poaching at a gentle simmer, we find that four minutes gives us an egg with firm whites and a runny yolk. Four and a half minutes is perfect if you want a yolk that’s just starting to set. Five whole minutes works for the times when you want a set yolk that is still custardy and soft.

More Egg Information click- How Cooked Eggs Turns From Liquid to Solid?

Print

Poached Eggs

Want perfectly poached eggs? Check our tips to help you.
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 servings
Calories 148 kcal
Author Laurie

Ingredients

  • 4 eggs
  • 1/2 tsp vinegar

Instructions

Poached Egg

  1. Bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling and has only tiny bubbles. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
  2. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 3-4 minutes, until the egg whites are cooked. Lift eggs out of pan with a slotted spoon.
  3. One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

Variation for cooking method

  1. Another easy way to make poached eggs is with an egg poacher. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Place a little dab of butter to the bottom of the egg cup before putting the raw egg into it. .Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate.
  2. Fill a small saucepan with water and set to boil. Tear some cling film. Drizzle some soft butter or oil over the cling film and spread it out with your fingers. Place the sheet of plastic wrap in a ramekin oil side up and break and egg into the cling wrap (don't break the egg on the side of the ramekin in case it pierces a hole in the glad wrap). Gather up the edges of the cling wrap twist and tie it and making sure that you have the egg enclosed well and carefully place it in the simmering water.

Recipe Notes

Click on the egg poachers below for more information.

  Egg Poacher Cups - Premium Silicone Poaching Pods - BPA Free - FDA Approved - For Stovetop or Microwave - Dishwasher Safe - Set of 4 Colorful Pods                    Norpro 9.5 Inch Nonstick Egg Poacher Skillet Set with Removable 4 Egg Poacher
Nutrition Facts
Poached Eggs
Amount Per Serving
Calories 148 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 424mg 141%
Sodium 140mg 6%
Potassium 134mg 4%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 13g 26%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

%d bloggers like this: