Breakfast
Poached Eggs in Bulk
10 minServes 6Nutri-Score B€
B
10 min
10 minPoached Eggs in Bulk
what you need
Ingredients
eggs (fresh, at room temperature)Dairy6 pieces
vinegarPantry60 ml
waterBeverages2 litres- ice (for the ice bath, optional)Beverages500 g
per serving
Nutrition
72kcal
- Carbs
- 1 g
- Proteins
- 6 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Slotted spoon
Mixing bowl
step by step
Method
- Step 1
Bring the water to a gentle simmer
- Fill a large pot with the water and stir in the vinegar.
- Bring to a gentle simmer over medium heat, with small bubbles rising but not a rolling boil.
- Step 2
Poach the eggs
- Crack the eggs and slide them into the simmering water, spacing them apart so they don't stick together.
- Poach until the whites are set and the yolks are still soft.
- Step 3
Remove and serve
- Lift the eggs out with a slotted spoon and drain briefly.
- Serve right away, or plunge them into ice water to stop the cooking if you're making them ahead.