Perfectly Poached Eggs with Dijon Sauce
These Perfectly Poached Eggs with Dijon Sauce are easy and delicious. Plus- you'll learn how to poach eggs without vinegar, swirling the egg, or using kitchen gadgets!
Servings: 2 people
- 4 eggs
- ¼ cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- pinch salt, pepper
- green onion, diced
Bring about 3" water to boil in a saucepan. Reduce heat to a simmer. Do NOT swirl the water before adding the egg.
Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. Cooking Tip: Keep in mind that you are not separating the egg yolk from the egg white while straining. When straining, simply watch for a portion of the egg white to slip through the sieve. Once it stops straining, you can move on to the next step.Mesh Sieve Tip: If you're using s super-fine mesh sieve or a nylon sieve, the egg will take about 2-3 minutes to drain. A standard mesh sieve will only take a few seconds.
Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.
To prepare sauce, add all remaining ingredients into a small bowl and mix together.
Serve eggs hot with the sauce.
Calories: 152kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 370mg | Potassium: 168mg | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 86mg | Iron: 1.7mg