Poached Eggs Recipe
User Reviews
5
Poached Eggs Recipe
Description
The Poached Eggs Recipe focuses on cooking a single large egg by simmering it in water with optional vinegar, which helps the egg whites coagulate more neatly. Before cooking, the runny egg white parts are strained out to ensure a cleaner shape. Creating a water vortex helps the egg maintain form while poaching at low heat for about three minutes. The cooked eggs have a tender white exterior with a soft yolk center. A slotted spoon is used to lift the egg out, which is then gently dried before serving.
Poached eggs can be served immediately to enjoy their texture and flavor. The method also supports making eggs ahead by plunging cooked eggs into an ice water bath and refrigerating. When ready to eat, briefly reheating in boiling water warms them without further cooking, preserving the texture and taste.
This recipe provides a straightforward approach to poaching eggs with controlled timing and preparation, ideal for enjoying eggs with minimal fuss, whether fresh or stored for a couple of days.
Ingredients
- 1 egg large
- 1 to 2 tablespoons 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.
Notes
- Use a fine mesh sieve to remove thin egg whites before poaching for a neater shape.
- Storing poached eggs submerged in fresh, cold water in a sealed container allows refrigeration for up to 4-5 days.
- To reheat stored poached eggs, submerge briefly in boiling water until warmed through without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1egg
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 62mg | 3% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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