Poached Eggs in Ginger Syrup recipe

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Ingredients

3 cups water
1 cup white sugar
1 (2 inch) piece fresh ginger root, peeled and sliced
4 small eggs

Nutrition Info

248.3 calories
carbohydrate: 50.8 g
cholesterol: 136.9 mg
fat: 3.7 g
fiber: 0.1 g
protein: 4.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 115.6 mg
sugar: 50.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 eggs

Recipe Note

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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