Perfectly Poached Eggs

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Ovo Vegetarian, Paleo, The 30 Clean Approved
Poaching eggs couldn’t be easier! Not only do eggs prepared this way make a great breakfast all on their own {with a little sea salt & pepper}, you can also use them to top an avocado toast, or bathe them in a luxurious hollandaise sauce in an eggs benedict.
Adjust serving size: 

Ingredients:

How to Make:

  1. Fill a wide saucepan or sauté pan with water to about 2". Bring it to a gentle simmer - not a rolling boil, which toughens and twists the whites.
  2. Add a splash of vinegar, this helps the eggs keep their shape.
  3. Crack the eggs {fresher ones won't spread as much} into small ramekins. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and also ensure that you won't crack a broken-yolk into the water.
  4. Cook the eggs for 3 minutes {the whites should be set and the yolks still runny}, and then remove them carefully with a slotted spoon. Drain them for a few seconds, or blot with a paper towel.

Notes:

If they cool down before you're ready, just pop them back into the hot water for about a minute to re-heat them just before serving.


Nutrition Facts
Perfectly Poached Eggs
Amount Per Serving
Calories 131 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 372mg 124%
Sodium 124mg 5%
Potassium 118mg 3%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 11g 22%
Vitamin A 8%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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