Poached Egg
Poached eggs are a delicious and healthy breakfast option that can be enjoyed on their own or added to dishes like avocado toast or eggs benedict. This recipe is gluten-free and non vegetarian, making it suitable for many dietary preferences. Poached eggs are high in protein and low in calories, making them a great option for weight management. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
68 kcal
Protein
7 g
Carbs
0 g
Fat
5 g
Fiber
0 g
Ingredients
Egg, poultry, whole, raw
1 medium (50g)
Plain Water
1 small cup (200g)
Common salt
0.25 tsp (1.25g)
Instructions
Cooking Steps
Fill a medium-sized pot with water and bring it to a boil over high heat.
Add salt to the water and reduce the heat to medium-low, so the water is at a gentle simmer.
Crack the egg into a small cup or ramekin.
Using a spoon, swirl the water in the pot to create a gentle whirlpool.
Pour the egg into the center of the whirlpool.
Let the egg cook for 3-4 minutes until the whites are set, and the yolk is still runny.
Using a slotted spoon, remove the egg from the water and let it drain excess water.
Serve the poached egg immediately.