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Master the art of poaching eggs with this foolproof guide. Achieve delicate, perfectly cooked eggs with firm whites and a luscious, runny yolk every time. A simple, elegant technique for a satisfying breakfast, brunch, or light meal.
For 4 servings
Prepare the Poaching Liquid
Prepare the Eggs
Poach the Eggs
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Master the art of poaching eggs with this foolproof guide. Achieve delicate, perfectly cooked eggs with firm whites and a luscious, runny yolk every time. A simple, elegant technique for a satisfying breakfast, brunch, or light meal.
This French recipe takes 15 minutes to prepare and yields 4 servings. At 143.43 calories per serving with 12.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Remove and Serve
Serve on top of avocado toast with a sprinkle of red pepper flakes for a classic brunch.
Use as the base for Eggs Benedict. Serve on a toasted English muffin with Canadian bacon and top with hollandaise sauce.
Add to a grain bowl with quinoa, roasted vegetables, and a light vinaigrette for a nutritious lunch.
Add a crushed garlic clove and a sprig of thyme to the poaching water for a subtle aromatic flavor.
Eggs provide high-quality protein essential for muscle repair, immune function, and maintaining healthy skin and hair. A two-egg serving offers a significant portion of your daily protein needs.
Egg yolks are one of the best dietary sources of choline, a vital nutrient for brain development, memory, and nervous system function.
Eggs are a natural source of important nutrients like Vitamin D for bone health, Vitamin B12 for energy production, and antioxidants like lutein and zeaxanthin for eye health.
Yes, poached eggs are very healthy. Poaching is a low-fat cooking method as it doesn't require oil or butter. Eggs are a great source of high-quality protein, vitamins D and B12, and choline, which is important for brain health.
A single large poached egg contains approximately 70-75 calories, making it a low-calorie and nutrient-dense food choice. This recipe, with two eggs per serving, is about 150 calories before any additions like toast or sauce.
This usually happens for two reasons: the eggs aren't fresh enough, or the water is boiling too vigorously. Older eggs have runnier whites that disperse in the water. A rolling boil will tear the delicate whites apart. Use fresh eggs and maintain a gentle simmer.
You can, but it's more difficult. The vinegar helps the egg whites set quickly and neatly. If you omit it, you must use extremely fresh eggs and be very gentle. As an alternative, you can use a splash of lemon juice.
A perfectly poached egg will have a firm, opaque white that is fully cooked, while the yolk remains liquid. You can gently nudge it with a spoon; the white should feel set, but the center should still be soft and wobbly.