Poached eggs are a delicious, easy, healthy breakfast recipe.
PREPARATION TIME
PREP:5 minutes
COOK:3 minutes
TOTAL:8 minutes
INGREDIENTS
1 large egg
1-2 tbsp vinegar, optional
INSTRUCTIONS
Bring a large pot of water to a boil, then reduce the heat to low.
While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
LISA’S TIPS
This is the fine mesh strainer I used in the video. It’s the perfect size as it’s small and doesn’t take up much space.
These are the glass nesting bowls that I use all the time in my kitchen and in my videos.
As mentioned above, you can store poached eggs for 4-5 days in the fridge. Just make sure they’re in fresh, cold water in a sealed storage container.
NUTRITION
CALORIES: 65KCAL | PROTEIN: 5G | FAT: 4G | SATURATED FAT: 1G | CHOLESTEROL: 163MG | SODIUM: 62MG | POTASSIUM: 60MG | VITAMIN A: 240IU | CALCIUM: 25MG | IRON: 0.8MG
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