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Poached Eggs in Ginger Syrup

Rated as 3.6 out of 5 Stars
46

"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

20 m servings 248
Original recipe yields 4 servings (4 eggs)

Directions

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  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.

Nutrition Facts


Per Serving: 248 calories; 3.7 50.8 4.7 137 116 Full nutrition

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Reviews

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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!

We had this for breakfast, just the right balance!