I don’t like egg whites.
This is partly because I don’t like the texture, but mostly because I don’t think they have any real flavor on their own.
I know, I know… the egg whites are supposed to be so healthy and all that. But I must admit that I really like egg yolks drenched in lots of melted butter and salt.
Hey, we all have to have our naughty habits, right?
When my husband’s annual physical revealed that his cholesterol was high, I knew I was going to have to come up with a new way to make perfect poached eggs that were healthier than I was used to making them.
Mark is pretty easy going when it comes to eating his egg whites. In fact, he eats my egg whites, too! But I know that deep down inside, he likes the richer flavor and creamier texture of the yolks as much as I do.
I wanted to come up with a way for making poached eggs that – even without the yolks – were creamy and packed with flavor.
The only way to infuse flavor into the eggs is to get those eggs in contact with the flavor, and I planned on adding the flavor to the poaching liquid. I really think that the best way to poach eggs is to drop em right into the boiling liquid. Not only are the eggs easier to remove from the pan (a slotted spoon is all you need), but is there less cleanup, too. (Yeah!)
And…. you can poach the eggs in whatever flavor you want by changing up the poaching liquid.
I played around with a combination of milk and broth to come up with what I think is the best way to poach eggs. Chicken broth adds umami, and the milk changes the texture of the egg whites, especially if you like them to be fully cooked. I find that they are less rubbery (translation: much creamier!) when poached in milk.
I diluted black pepper essential oil in olive oil to evenly distribute the pepper flavor through the poaching liquid. If you don’t have black pepper essential oil, you can drop ground black pepper in there, but it won’t work as well because it will just float on top or stick to surface of the eggs. The essential oil will pass through the membrane of the eggs to flavor them throughout.
How long to poach an egg really depends on the result you are after. Here is a quick reference for this recipe:
- 3 minutes for runny yolks
- 4-5 minutes for jammy yolks
- 6 minutes for firm yolks
These perfect poached eggs can be dressed up all kinds of ways, too I make a few suggestions in my recipe below, but of course, you can use perfect poached eggs in eggs benedict, in a breakfast sandwich, or just by themselves.
Now for the best part…
If you need to omit the yolks for cholesterol reasons, this is the best way to poach eggs for maximum flavor. I will admit, the texture isn’t bad, either. Egg whites poached this way are so supple and creamy that you can practically spread them on toast.
Yeah, even I’ll eat my egg whites this way, and that says a lot.
Perfect Poached Eggs
- 2 cups chicken broth
- 1 cup whole milk
- 4 eggs
- 1 drop black pepper essential oil
- ½ tbsp olive oil
- sriracha for serving
- chopped fresh parsley for serving
- fresh ground black pepper for serving
- Combine the chicken broth and milk in a medium pot and heat over medium until boiling.
- Crack one egg into a ramekin or small cup, then slide it down the against the inside of the pot into the boiling broth. Repeat with the remaining eggs, one at a time. Reduce the heat to medium-low.
- Simmer the eggs in the broth for 3 minutes for runny yolks, 4-5 minutes for jammy yolks, or 6 minutes for hard yolks. While the eggs are cooking, carefully pick up the pot by the handle and slowly swirl the contents every 30 seconds or so. This keeps the eggs from sticking to one another.
- When your desired poaching time is up, remove the pot from the heat. Skim off any milk foam that may have accumulated on top of the broth and discard. Allow contents of the pot to cool for a couple of minutes, then add the olive oil with the essential oil to the pot. Holding the handle of the pot, carefully swish the contents around a few times to evenly distribute the essential oil through the broth. Let sit for 5 minutes.
- Using a slotted spoon, remove the eggs from the broth. Make sure to fish out any egg whites that may have separated and gone astray, they are too good to leave behind! Serve poached eggs over sausage patties or biscuits drizzled with honey, or just plate them up solo. Sprinkle with a few drops of sriracha and garnish with chopped parsley and a grind of black pepper.
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