WebQuest
Poached Eggs
Introduction to Poaching Eggs
A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water.
Poaching is an indirect, moist-heat cooking method that calls for boiling an egg without its shell. Of the handful of conventional preparation techniques, it ranks as one of the healthiest ways to cook an egg. For about 70 calories, a large poached egg supplies more than 6 grams of high-quality protein, 4.7 grams of mostly unsaturated fat and significant amounts of vitamin D, antioxidant compounds and choline, a nutrient essential to healthy brain function.
As with soft- and hard-boiled eggs, poached eggs are usually significantly lower in calories and fat than scrambled, baked and fried eggs. Standard scrambling and baking methods typically call for 1 to 2 tablespoons of butter or heavy cream. By comparison, omelets generally require less butter, while a large frittata might incorporate 1/2 cup or more of olive oil. Fried eggs are generally made with 1 tablespoon of butter per egg, whether cooked in a regular skillet or the nonstick type. Just 1 tablespoon of butter adds 102 calories and 11.5 grams of mostly saturated fat to an egg dish.
Poached eggs are the main component of eggs benedict, a traditional egg dish comprised of a toasted English muffin topped with sliced ham, a poached egg and hollandaise sauce. Poached eggs are versatile, however, and can be used to enhance the flavor, texture and nutritional value of a variety of dishes. For a light breakfast or snack, serve a poached egg atop a piece of whole-grain toast along with sliced melon. Add a poached egg to a fresh green salad to boost its protein content, or use one to make a bowl of light broth or soup more satiating. Poached eggs also complement some pasta dishes -- set one on a nest of soba noodles served over lightly sautéed mushrooms and spinach.
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