Jamie Oliver's Poached Egg
A clever method for cooking eggs. Give it a try! Many people have heard of Jamie Oliver's talent — a chef of worldwide renown and the author of countless cookbooks and shows. I've tried making some of his dishes, like this poached egg. I'm sharing what I've learned, so go ahead — cook, experiment, have fun with it.
AnnaSer
Recipe author
Jamie Oliver's Poached Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
13 g
Fats 44 %
11 g
Carbohydrates 4 %
1 g
157 kcal
GI:
100
/
0
/
0
- So, to make a truly delicious, perfect poached egg, follow these steps exactly:
- pour water into a pot, set it on the stove, bring to a boil, and then take it off the heat;
- crack the egg (the fresher, the better) into a cup, taking care not to break the yolk;
- return the pot to low heat (it's important that the water doesn't bubble, or the egg will break into wispy threads);
- lower the cup close to the water's surface and quickly tip the egg into the water;
- poach the egg for three minutes, then lift it out with a slotted spoon.
- The perfect sandwich? A poached egg on a slice of dark rye toast! :)
- Have a delicious breakfast and a wonderful day!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
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