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Hautatud munad (poached eggs): recipe illustration
Breakfast

Hautatud munad (poached eggs)

Poached eggs with a tender white and a runny yolk, served simply on bread or with vegetables at breakfast. A quick classic of Estonian mornings.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

257 kcal per serving

Protein
15.6 g
Carbohydrates
15.8 g
of which sugars
1 g
Fat
14.3 g
of which saturated fat
5.5 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crack each egg into a small cup, taking care not to break the yolk.
  2. Bring the water to a simmer in a wide pan, then add the vinegar and a pinch of salt.
  3. Gently swirl the water with a spoon, then slide the eggs one by one into the centre of the whirlpool.
  4. Poach for 3 to 4 minutes, until the white is set and the yolk is still runny.
  5. Lift the eggs out with a slotted spoon and drain them on a clean cloth.
  6. Toast the bread, butter it, place two eggs on each slice and season with salt and pepper before serving.

Variations and tips

With cucumber. Serve the eggs on thin cucumber slices for a lighter breakfast.

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Original Ecomely recipe.