9 Scrumptious Uses of Poached Eggs Under 435 Calories

 

Poached Eggs

Video taken from the channel: linda spiker


 

How to Make Perfect Poached Eggs 3 Ways | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Poach The Perfect Egg! | Now Cook It

Video taken from the channel: SORTEDfood


 

how to make perfect poached eggs every time

Video taken from the channel: Cooking with Dr. Chill


 

How to Poach Eggs 101with Chef Frank

Video taken from the channel: ProtoCooks with Chef Frank


 

How to Poach Eggs Perfectly | Poaching Eggs For Beginners | NO FAIL POACHED EGGS | Steaming Method

Video taken from the channel: Brown Girls Kitchen


 

POACHED EGGS | how to poach an egg (perfectly)

Video taken from the channel: Downshiftology


It doesn’t take long to poach an egg. Cook for 2-3 minutes for soft yolks, while 4 minutes means a medium to firm cooked eggs. For hard cooked eggs, bump the cook time up to 5 minutes. Unlike hard-boiled eggs, poached eggs act as a salad dressing when they get nice and runny.

Just toss together whatever veggies you have available, add a couple of poached eggs and you’re good to go. “The egg. How To Poach Eggs In The Oven. The last way to poach an egg is in the oven. This method is just as simple as the rest. Preheat the oven to 400 degrees F (205 degrees C) Bring a small pot of water to a boil on the stove; Pour about 2 tablespoons of boiling water into each cup of a muffin tin; Crack a large egg into each tin.

By poaching eggs in the oven, you can perfectly poach eggs with ease. Not only is it the easiest way, but this method for poaching eggs in the oven is also the best way to make poached eggs for a crowd. How To Poach Eggs in the Oven Step One: Prepare Eggs.

While NOT necessary, feel free to lightly grease a 6-12 cup muffin tin. 5 tips to cook super healthy eggs 1. Choose a low-calorie cooking method. If you’re trying to cut back on calories, choose poached or boiled eggs.

These. When isn’t a poached egg appropriate? We can’t think of a single time we don’t want one, from breakfast to dinner and everything in between. If that’s how you feel, here are 22 ways to use them to. Eggs are such a great way to have a low-carb food and incorporate it into different types of meals.

Forget breakfast omelettes, here are 10 ways you can incorporate eggs in to every meal! Breakfast. 1. Very Low Carb Muffin Sized Egg Cups from Jyssica.blogspot.com. Since eggs are so versatile (you can prepare them scrambled, hard-boiled, poached, and more), there are countless delicious ways incorporate them into your dinner plans. Not to mention, eggs boast.

Poaching means that all the calories come from the eggs themselves, and you can enjoy two poached eggs for a relatively scant 143 calories. If you eat eggs cooked in a tablespoon of butter five days a week, switching to simple poached eggs would save you about 500 calories a week – enough to lose about 7.5 pounds of fat over the course of a year. Jumbo Poached Egg – about 90 calories We believe that poaching an egg is one of the healthiest ways you can cook your morning eggs.

We love poaching our eggs because poaching requires no butter or oil to cook delicious tasting eggs with no added calories or fats.

List of related literature:

If you want to have your poached egg on toast, and at a meal other than breakfast, cut your bread especially thick, toast it, rub it with raw garlic, then top it with an egg, salt it, drizzle it with oil, and grate it with cheese and freshly cracked black pepper.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

(I prefer to mix 1 whole egg with a few egg whites to dilute calories and saturated fat, which are both concentrated in the yolk along with beneficial biotin.)

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

The combination of the protein and fat adds up to a calorie content of approximately 80 calories per egg.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Cook eggs lightly for the best nutrition — poached, softboiled, hard boiled or baked, never fried.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

We recommend serving these eggs in egg cups with buttered toast for dipping.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

To serve, use a knife to take the cap off the tip of each egg and dot each of the warm yolks with 1 teaspoon of bacon fat.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Melt 1 teaspoon butter in a 9or 10-inch omelet pan or heavy skillet coated with cooking spray over medium heat, rotating pan to coat bottom evenly.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

In ABC1, I use the yolk and whites, while in ABC2, to reduce fat, I use the whites and only a fraction of the yolk.

“Unlocking the Canine Ancestral Diet: Healthier Dog Food the ABC Way” by Steve Brown
from Unlocking the Canine Ancestral Diet: Healthier Dog Food the ABC Way
by Steve Brown
Dogwise Publishing, 2009

And 1 large egg has only 80 calories.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

One large egg has just 70 calories and 1.5 grams of saturated fat, and you get a lot of nutrient bang for your paltry calorie buck.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • Wow, Frank you’re such a cool guy, so handsome aaaand a great cook! Your wife is a lucky lady (and I’m sure you are lucky too to have her). Said will a lot of respect, a fan ������

  • I was making eggs Benedict for my first time, and it was my first time poaching and egg.
    I only had older eggs, but I followed all your steps and I didn’t even have anything left over to clean out of the water.
    Thank you so much for the help!

  • But using vinegar is just an easier way to achieve what you do with clingfilm, surely? The vinegar just means the whites will fold in on themselves and leave you with a ‘ball’.

  • Oh great there’s no such thing as food safe polymers. They’re tiny, you know molecules, polymers are the next biggest part. You’ll be digesting plastic and egg in the last one guaranteed

  • Put your egg in plastic. Then put that plastic into HOT water and let your egg cook in it while getting ALL the chemicals from it. Ta da! CANCER!

  • I like these 101 videos. I think its a nice touch that Frank says this is preferred method and why, but does not talk down on the other methods. However, I think it would have been nice to show the other methods as well, to give the viewer a chance to understand and replicate them. At least in this case it would have been quite easy to do.
    Again, I really like the videos, so please do not take this feedback too harshly. But just like Frank wants to help us elevate our cooking skills, I hope this feedback can elevate his future youtube videos 😉

  • Thanks Jamie sadly I’ve always done the rubbing of olive oil inside of a coffee cup Drop the egg in and microwave for about 35 seconds it’s not bad at all it just isn’t the method I would want thank you for letting me know it’s not boiling the eggs it’s very light simmer it came out beautifully and I so appreciate this video I made a beautiful breakfast for my friends that stayed over and they were like that is delicious I will say though i used leftover hollandaise sauce from a couple days before at a restaurant I went to and got some to go delicious cafe makes sauce so good LOL maybe you can post a video on how to make hollandaise sauce? Id love to make a fresh eggs Benedict

  • Perfect poached eggs every time (method one, even with older eggs) since finding this video a few weeks ago. Poached eggs on buttered toast, comfort food served at any time of day!

  • Such a beautiful and calm method for poaching!!! ������ I like to acidulate my water with lemon to match the flavor of my Hollandaise for Eggs Benedict. How about sous vide or Ramen eggs next, Chef?

  • Hey Jamie,

    Curious. Why would you need to first crack the egg into a bowl and then drop it into the water rather than crack it directly into the water?

  • Wow!! Thank you, these are my daughter’s favorite eggs and sparagus 3-5 minutes awesome, I like them but don’t cook them for fear of getting them soggy,please excuse the spelling ��

  • Nearly 11 and a half million views can’t be wrong and just just shy of 9,000 dislikes and over a quarter of a million likes says it all…

  • I really like poached eggs and have tried most of the techniques here. Probably the most important one is to buy fresh, but I liked the work-round of draining, which I had not seen before. What I liked best was the acknowledgement of potential problems and catering for all of them. I think that this was very well planned and presented! Thank you.

  • Ok i know now that, i should not try it..
    Omelette, scrambled egg and boiled egg and egg curry is my life…..
    No to poached egg ��

  • Apparently on all cooking shows and videos extremely runny egg yolk is perfect. It’s 60-90 seconds off perfect where the yolk is half gelatinous and a little little runny.

  • I couldn’t understand a word you said, friend. If you would please jerk your hands around a bit more.
    Seriously, it’s producing the opposite effect of what the misguided one promised you. It’s Distracting, and quickly becomes Irritating. It’s unnatural. We well understand the English language, friend (°_,°)
    And thanks for the info; I’m going to make some in a few days.

  • Hi guys! For those of you who may be a little intimidated with making poached eggs at home, I hope today’s tutorial will show you just how easy it is! You can store poached eggs for 4-5 days in the fridge (see more tips in the recipe post), so they’re also great for meal prep! What’s your favorite breakfast with poached eggs? xo Lisa

  • In response to Jamie’s query on adding vinegar to boiling water:
    One is to make the solution (the water) more acidic—and vinegar, which is quite an acidic entity, can do just that. So by adding vinegar, we get a double effect of heating, combined with increased acidity to help the egg white coagulate and form a solid white.
    You’re welcome.��

  • Thank you for This video finally learning to cook and did this now this morning for the first time. A success thank you, look forward to more videos to watch and progress with my cooking ��

  • Tried it today for the first time I didn’t have any vinegar but still came out a heck of alot better than the way I was doing them. But I should have taken the 1st one out then did the vortex for the 2nd one instead of putting it in after I still had the 1st one in.

  • Hello Chef. I started watching Epicurious during lockdown and you quickly became one of my favorite chefs. I’m thrilled to find that you have your own channel. I learned so much from you. During lockdown, I wanted to learn some more culinary skills. I’ve been playing around with making my own hot sauce. I don’t have a set recipe, but have been playing around with different flavors. Is it possible to do a hot sauce video?

  • I used a cereal bowl. Filled it with cold water. Cracked an egg inside. Put it in the microwave for 1 minute 30 seconds. It was perfect!!

  • Always used a little vinegar, never had the egg taste of it but use a light vinegar. That cling film trick is something I shall try next time I have to do more than one.

  • I love this method. Poaching eggs always seemed so daunting before. The first two were terrible but the rest turned out to be pretty good.

  • I thought 11 minutes was a bit much but this is the most in depth and informative poached egg video I’ve seen. More like this! I feel like I’m seriously learning to cook.

  • My super lazy and for singles way: Get a small cup, put 1 cracked egg + water but don’t overfill. Microwave for 40 or 50 secs WITH A COVER (40 for soft, 50 for somewhat starting to be hard), scoop with a slotted spoon. Add anything like soy sauce, chili sauce, black pepper with green scallions or onions. Works every time, and less fuss.

  • I love your videos. Watching them really gets me in the mood to try to cook new foods, and you make really intuitive videos that make it even easier to do so. Thank you for sharing your knowledge

  • I know this has nothing to do with this video… but you made it Chef Frank. Italia Squisita has judged your part in the Epicurious Spaghetti and Meatballs video.

  • Good morning Jamie Oliver,
    YOU ARE AMAZING COOK I ADMIRE YOU AND ALL YOUR FAMILY ��
    I LOVE THE WAY YOU OPERATE COOKING FOODS AND BACKING CAKES.
    I LOVE COOKING AND BACKING
    ALWAYS AFTER I HAVE WATCHED YOUR VIDEO FOOD CHANNEL I GO TO SUPERMARKET BUY THE INGREDIENTS AND COOKING FOOD OR BACKING YOUR CAKE RECIPES.
    I HAVE ONE QUESTION:

    THE VEGI RECIPE WITH RICE I WATCHED THE OTHER DAY
    COULD YOU PLEASE LET ME KNOW WHEN YOU CUT THE SWEET POTATOES AND YOU PUT IT IN THE OVEN YOU DIDN’T MENTIONED THE TEMPERATURE OF THE AVON AND THE LENGTH OF THE ROASTING
    I WILL BE HAPPY IF YOU LET ME KNOW PLEASE THANK YOU.
    Khadijeh.

  • Isn’t the reason people use other techniques, like the vortex, is so that they don’t have to add vinegar to the water and avoid the “vinegary” taste on the eggs?

  • With a slotted spoon(big enough to hold two eggs)dip fully shelled eggs into boiling water (which has a dessert spoon of vinegar added) for 20 seconds,quickly remove from water,crack egg on side of pan & gently enter eggs in rolling boil water for about 2 minutes.Presto!

  • “You can use any eggs that you want” Oh boy. Be careful what you say, Frank. You’ve got a sense of humor and that attracts fans with a sense of humor.

  • Oh Americans, you’re funny. Boiling temperature in Celsius is 100, no need to tell us, foreigners. That’s why we want you to follow the entire world and make that switch. 0 = freezing, 100 = boiling. Simples.
    Great video btw. I’ve learned something new today. Now gotta get that distilled vinegar.

  • Loved the vid. and the ever so simple instruction ❗❗����������
    Did you just eat all those beautifully perfect poached eggs at once? ����Lol!
    Thanks for sharing with all of us hungry folks in YouTube Land❗❗����

  • I admit I was a bit intimidated by eggs Benedict and so I never made it. Between this video and the hollandaise one, I’m on board with giving it a shot now! So good!

  • Hi Chef Frank, I love your channel. I’ve been practising cooking steaks and I think I’ve got the hang of it, but I’d really love to learn how to make proper sauces to go with them. Would you be able to show how to make a Béarnaise sauce? I’ve found loads of videos which all have different methods!

    Keep up the good work!

  • Thank you I did do the vinegar but you showed me that my pot was not deep enough so hence why mine were hit and miss and thanks for explaining about putting the eggs into the sieve Xx

  • 2:10 “boiling in Fahrenheit is 212. I’ll put the Celcius measure in the description”
    I laughed way too hard about that statement XD

  • Pop the egg in a shallow bowl or cup just covered with cold water. And microwave for 30-45 seconds. Perfect poached eggs! No mess. And Takes seconds.

  • I did exactly what you said with the non boiling water and they didn’t look anything like yours and they had barely any white around them ��