Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Poached Eggs with Raisin Sauce
- For the eggs
- 4 eggs
- 50 milliliters White vinegar
- peppercorns (for garnish)
For the sauce, peel the onions and cut into rings. Boil in about 200 ml (approximately 3/4 cup) of water with the vinegar, sugar, 1 teaspoon of salt, the bay leaf and the raisins and simmer over low heat for about 10 minutes. Season with salt and pepper.
Break each egg into a small bowl or cup. Add the white wine vinegar to 1 liter (approximately 4 cups) of water and heat until almost boiling in a small pot. Slide each egg into the water carefully. Form in a round shape with a spoon. Ideally, the yolk should be completely surrounded by the protein.
Remove after about 4 minutes, when the egg white is firm and the yolk is still soft.
Lift the eggs with a slotted spoon and arrange in deep plates. Pour the sauce and serve sprinkled with pink pepper.
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |