Œuf poché

Egg cooked without its shell in simmering water, where the white sets around a still runny yolk. A delicate preparation, perfect on a salad, asparagus or toast.

10 min
4 servings
Medium
Budget-friendly
🇫🇷 France

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Ingredients

4 Very fresh eggs
1 l Water
2 tbsp White vinegar
1 tsp Fine salt

Spices & seasoning

Black pepper from the mill

Optional extras

20 g Butter

On the side

4 slices Toasted country bread

Nutrition facts

72 kcal per serving

Protein: 6.8 g
Carbohydrates: 0.1 g
of which sugars: 0.1 g
Fat: 4.9 g
of which saturated fat: 1.3 g
Fiber: 0 g

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

Instructions

Crack each egg into a small cup or ladle, taking care not to break the yolk.
Bring a pot of water with the vinegar and salt to a simmer, without letting it boil hard.
Create a gentle whirlpool in the water using a wooden spoon.
Slide the egg gently into the center of the whirlpool and cook for 3 minutes over very low heat.
Lift the egg out with a slotted spoon, drain on paper towels and trim any loose white if needed.
Serve right away on toast, with a little butter and a pinch of pepper.