Poached Eggs in Ginger Syrup
Ingredients20 m servings 248 cals
- 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.
- 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.
Per Serving: 248 calories; 3.7 g fat; 50.8 g carbohydrates; 4.7 g protein; 137 mg cholesterol; 116 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 WI...
Had a very mild flavor, I was expecting it to be sweeter- but this may be how they do it!! I prefer heavier desserts!