Poached Eggs in Plastic Wrap
Treat yourself to something a little fancy — make a French-style breakfast! This recipe is so simple I'd call it a beginner's guide. I make poached eggs several different ways, and this is the easiest of them all. It's a breakfast that's filling, wholesome, quick, and pretty all at once.
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Poached Eggs in Plastic Wrap
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 %
12 g
Fats 52 %
14 g
Carbohydrates 4 %
1 g
181 kcal
GI:
100
/
0
/
0
- Cut a square piece of plastic wrap and have a piece of string or thread ready. Drape the wrap over a cup.
- Drop a little olive oil in the center (this keeps the egg white from sticking and helps it spread evenly across the wrap).
- Pour water into a small saucepan and set it over the heat.
- When the water boils, crack the egg onto the wrap, gather up the edges, and twist the wrap into a little pouch, tying it off at the top with the string.
- Lower the egg pouch into the boiling water and cook for 3 minutes.
- This kind of egg is usually served on a slice of crisp toast, finished with a sauce and some lettuce leaves.
- A delicious combination!
- Enjoy!
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
- Olive oil - 913 kcal/100g
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