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Also known as: poached egg
Per 100g
Nutrition data source: USDA FoodData Central
Yes, poached eggs are highly nutritious as they are cooked in water without added fats like butter or oil. They are an excellent source of high-quality protein, choline for brain health, and antioxidants like lutein and zeaxanthin which support eye health.
A single large poached egg contains approximately 6 grams of protein, while 100g of poached eggs provides 12.51g of protein. This makes them a complete protein source, containing all essential amino acids necessary for muscle growth and repair.
Poached eggs are excellent for weight loss because they are nutrient-dense and high in protein, which helps increase satiety and reduce overall calorie intake. At only 143 calories per 100g, they provide a filling meal option without the extra fat found in fried eggs.
Yes, poached eggs are very keto-friendly as they contain only 0.71g of carbohydrates per 100g. Their high protein and moderate fat content (9.47g per 100g) make them a staple for low-carb and ketogenic diets.
Poached eggs are considered ovo-vegetarian, meaning they are suitable for vegetarians who include eggs in their diet. However, they are not vegan as they are an animal-derived product.
Bring a pot of water to a gentle simmer with a splash of vinegar, then crack a fresh egg into a small bowl. Create a gentle whirlpool in the water, slide the egg in, and cook for 3 to 4 minutes until the whites are set but the yolk is still runny.
A poached egg has a mild, clean flavor compared to fried eggs because it isn't cooked with oil. The texture is characterized by a soft, delicate white and a rich, creamy, liquid yolk that acts as a natural sauce for other ingredients.
cooked poached egg is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 12.51 grams of protein, it's a nutritious addition to many dishes.
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Yes, you can poach eggs in advance by placing them in an ice water bath immediately after cooking. Store them in a container of cold water in the refrigerator for up to 2 days, then reheat them in simmering water for about 1 minute when ready to serve.
For most healthy adults, runny yolks are safe to eat, especially when using fresh, high-quality eggs. However, individuals with compromised immune systems, the elderly, or pregnant women are generally advised to cook eggs until both the white and yolk are firm to avoid the risk of Salmonella.
A fresh egg will have a firm white that stays together in the water, whereas an older egg will have thinner whites that spread out into 'wisps.' You can also check freshness before cooking by seeing if the egg sinks in a bowl of water; if it floats, it is no longer fresh.