Poached Eggs in Ginger Syrup

Poached Eggs in Ginger Syrup

by Eléonore Bonnet 2 years ago
3.3 (3)
15 minutes
248.3 kcal
50.8 g carbs
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Description

Syrup spiked with ginger goes great with poached eggs. This is a very simple and luxurious dessert to spring on your guests. Try and find small chicken eggs, also known as pullet eggs. Normal-sized eggs will work as well.

Ingredients
  • 3 cups water
  • 1 cup white sugar
  • 1 (2 inch) piece fresh ginger root, peeled and sliced
  • 4 small eggs
Directions
  1. 1. Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
  2. 2. Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.
Nutrition Facts
serving: 4 eggs
calories: 248.3 kcal
carbohydrates: 50.8 g
protein: 4.7 g
saturated fat: 1.1 g
cholesterol: 136.9 mg
sodium: 115.6 mg
fiber: 0.1 g
sugar: 50.3 g