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II  Poached Eggs  II

A wise choice for those watching their diets,  poached eggs prepared in water contain no added fat. 

Ingredients: (Makes 1 serving per egg)

  • Eggs 
  • Water
  • Salt & black pepper powder to taste

Preperation :

  • In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. 
  • Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
  •  Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
  • Serve hot sprinkled with salt & pepper powder to taste.

    • 1/2 (2/3) cup water 
    • 2 (4) eggs 


    • Pour water into 10-ounce custard cup or small, deep bowl (1-quart bowl or baking dish). Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. 
    • Cook on full power about 1 1/2 to 2 (1 1/2 to 3) minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. 
    • Pour off water to serve in custard cup, or lift out with slotted spoon.

    Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.


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