Basic Poached Eggs

  • Serves: 1
  • Cooking Time: 3 MINS
  • Total Calories: 148 CALS

Nutrients per serving:

  • Fat: 11g
  • Sugars: 0g
  • Protein: 12g
  • Fibre: 0g
  • Carbohydrate: 2g

Directions

Stovetop Method: Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well.

Microwave Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs and slip into water, one at a time. Pierce yolk membrane with fork. Cover with plastic wrap, leaving small steam vent. Cook until white is set and yolk is cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Drain and serve.

Tips

A shallow saucepan with large surface area is best for poaching eggs.

For poached eggs with a compact oval shape, use the freshest eggs available.

To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.

Rapid boiling will cause egg to break up as it cooks.

A few drops of vinegar in the cooking water may help keep poached eggs compact.

Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so that the yolks remain runny when reheated. Refrigerate, covered, or store in ice water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.

Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Microwave Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs and slip into water, one at a time. Pierce yolk membrane with fork. Cover with plastic wrap, leaving small steam vent. Cook until white is set and yolk is cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Drain and serve.

Ingredients

  • 2 Eggs