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POACHED EGGS RECIPE

PREP TIME: 5 mins
COOK TIME: 3 mins
TOTAL TIME: 8 mins
SERVINGS: 1 egg
AUTHOR: Lisa Bryan
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Poached eggs are a delicious, easy, healthy breakfast recipe. Watch my YouTube video above and learn how to poach an egg perfectly every time!

INGREDIENTS

US Customary - Metric
  • 1 large egg
  • 1-2 tbsp vinegar, optional

INSTRUCTIONS

  • Bring a large pot of water to a boil.
  • 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
This article and recipe adapted from this site
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