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Prep Time3 mins
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Cook Time5 mins
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Serving4
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Ready In8 mins
The egg shell is removed when cooking a poached egg. Because poached eggs are cooked in hot, but not boiling, water, poaching is a more sensitive cooking technique than boiling eggs. Poaching requires no additional butter or oil, which results in a lower-calorie way to prepare eggs.
This might well become your new go-to method for making eggs if you’re ready to switch up your routine for scrambled eggs or if you’re looking for more breakfast ideas. Nothing tastes more fresh than taking them straight out of the pan and placing them on your dish; it always feels opulent.
When served over avocado toast or in eggs Benedict, poached eggs are delicious. They also create a fantastic BLT for breakfast.
For Perfect Poached Eggs
Bring the water just to a simmer before adding the eggs to the pot. The water’s top shouldn’t be bubbling or disturbed in any way, but you should detect some movement or tiny bubbles rising from the bottom. I used to get hung up on this and end up ruining multiple batches of poached eggs.
Equipment
- A medium to large saucepan
- A slotted spoon
- Small bowls or ramekins
- Paper towels
Ingredients
Poached eggs
Nutrition
- Daily Value*
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Fat: 4g6%
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Cholesterol: 164mg55%
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Sodium: 63mg3%
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Potassium: 61mg2%
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Carbohydrates: 1g0%
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Sugar: 1g1%
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Protein: 6g12%
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Vitamin A: 238IU5%
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Calcium: 25mg3%
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Iron: 1mg6%
Directions
Egg poaching is quite simple. It's also a fantastic low-calorie method of cooking eggs. Unlike scrambled or fried eggs, you can cook them without adding extra fat.
Fill a saucepan with about 2-3 inches of water. Bring the water to a gentle simmer over medium heat. The water should be steaming and small bubbles should be forming on the bottom, but it should not be boiling.
Adding a splash of vinegar to the water can help the egg whites coagulate more quickly. This step is optional and not necessary for a successful poach, but it can be helpful, especially if you're new to poaching eggs.
Crack each egg into a small bowl or ramekin. This makes it easier to gently slide the egg into the water and helps prevent the yolk from breaking.
Use a spoon to create a gentle swirl in the water. This helps the egg whites wrap around the yolk more neatly.
Gently slide the egg from the bowl or ramekin into the center of the swirl. If you're poaching multiple eggs, add them one at a time, spacing them apart. Let the egg cook for about 3-4 minutes for a runny yolk. For a firmer yolk, cook for 5-6 minutes.
Use a slotted spoon to carefully lift the poached egg out of the water. Place the egg on a plate lined with paper towels to drain any excess water.
Season the poached egg with salt and pepper to taste. Serve immediately on toast, with avocado, on a salad, or as part of your favorite breakfast or brunch dish.
Conclusion
Use the freshest eggs possible for the best results. Keep the water at a gentle simmer to prevent the eggs from being agitated too much. If you're poaching multiple eggs, you can use a larger pan or poach them in batches to avoid overcrowding. Enjoy your perfectly poached eggs!
Chef Aleen
AKC Recipes is a reflection of my culinary philosophy: food should be an adventure, a celebration, and a source of joy. Here, you’ll find a diverse array of recipes designed to cater to every occasion and preference. Whether you’re preparing a hearty breakfast to start your day, a nutritious lunch, a comforting dinner, or an indulgent dessert, I’ve got you covered.
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