Poached Eggs in Ginger Syrup

Poached Eggs in Ginger Syrup

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
wiley
Recipe by  wiley

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 eggs

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Directions

  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. 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.

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Reviews (3)

Rate This Recipe
iheartcooking
14

iheartcooking

I WAS NOT QUITE SURE WHEN I MADE THESE, SOUNDED A LITTLE STRANGE, BUT I LOVE TO TRY NEW THINGS. AT FIRST THE "SYRUP" WAS VERY WATERY, SO I REDUCED IT DOWN FOR ABOUT AN HOUR BEFORE I PROCEDED WITH THE RECIPE. UNBELIEVABLE! WE NEVER MADE IT TO DINNER, ATE A DOZEN! WILL DEFIINATELY MAKE AGAIN. SHERI

andrea92fl
6

andrea92fl

Had a very mild flavor, I was expecting it to be sweeter- but this may be how they do it!! I prefer heavier desserts!

Charchar
0

Charchar

We had this for breakfast, just the right balance!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

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