Poached egg

The poached egg: an egg cooked without its shell in barely simmering water, a pearly white wrapped around a runny yolk. The lightest way to cook an egg, with no added fat, and a star of brunches and salads.

Preparation: 3 min  |  Cooking: 3 min  |  Servings: 2  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 72 kcal · 6 g protein · 0 g carbohydrate · 5 g fat

Ingredients

• 2 very fresh eggs
• 1 tbsp white vinegar
• water

Method

1. Bring a pan of water to a simmer and add the vinegar (no salt).
2. Crack the egg into a ramekin.
3. Create a whirlpool in the water and slide the egg in.
4. Poach for 3 minutes and drain on kitchen paper.

Nutritional benefits

Poached, the egg contains no added fat: it is the lightest way to cook it and enjoy its complete protein and vitamin B12. Ideal on a salad, vegetables or toast for a light, filling meal.

Variations and substitutions

• Eggs Benedict (on a muffin, with hollandaise sauce).
• On avocado toast.
• In a broth.
• On a bed of spinach (eggs Florentine).

Storage and making ahead

Can be made ahead: once poached and plunged into cold water, they reheat in hot water in 30 seconds.

💡 Good to know

Use a very fresh egg and create a whirlpool before sliding it in: the white wraps around the yolk instead of spreading out.

Read more

Discover more vegetarian recipes · high-protein recipes · weight-loss recipes · gluten-free recipes.

The foods in this recipe: eggs · vinegar.

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