I am not a fan of egg whites. I find them bland, boring, and quite frankly, just kinda gross. I have been known to eat out the yolks of boiled or fried eggs and leave behind the whites.
But egg whites are so good for you! And, I hate to waste anything, so I had to come up with a way to make them enjoyable to eat so I am not always tossing them.
I had read somewhere that poached egg recipes involving milk greatly enhances their texture and flavor. I decided to try this and add chicken stock as well. What can be more flavorful than homemade chicken stock? If you have store-bought stock, that will work, too, as will any other kind of broth or stock, like mushroom, vegetable, or beef. The idea here is flavor, flavor, flavor!
Of course, you can toss in a tablespoon of course ground black pepper if you don't have the essential oil. I like to use the black pepper essential oil in this recipe though because it really seeps into the eggs when they are bathing in the broth. The result are less rubbery egg whites that are packed with flavor, and the yolks, if runny, will stick to them better, too. You don't want to lose any of that goodness to the plate!
These savory poached eggs are great on their own (with so much flavor, why would you want to add anything else?), or you can plop them over biscuits of your choosing. I sometimes top a sausage patty with these guys, too. The possibilities are as endless as your creativity!
and Macros Per Serving:
Total Time: 20 Minutes
(Prep: 5 Minutes / Cook: 5 Minutes / Rest 10 Minutes)
- 2 cups homemade chicken stock
- 1 cup whole milk
- 4 eggs
- 1 drop black pepper essential oil diluted in 1/2 tablespoon olive oil
- Combine the stock and milk in a medium pot and heat over medium until boiling.
- Crack an egg into a ramekin or small cup, then slide it down the inside of the pot into the boiling liquid. Repeat with the remaining eggs, then immediately reduce the heat to medium-low. Allow the eggs to simmer in the broth 3 minutes for runny yolks, 4-5 minutes for jammy yolks, or 6 minutes for hard yolks. Carefully (and slowly) swirl the eggs in the liquid every so often to keep them separated.
- When your desired poaching time is up, remove the pot from the heat. Skim off any milk foam that may have accumulated on top of the broth and discard it. Allow contents to cool for a minute or two, then add the olive oil with essential oil. Holding the handle of the pot, carefully swish the contents around a few times to evenly distribute the flavor through the broth. Let sit for another 5 minutes.
- Use a slotted spoon to remove the eggs from the broth. Make sure to fish out any egg whites that may have separated and gone astray, they are too good to leave behind! Serve poached eggs over sausage patties or biscuits drizzled with honey, or just have them solo. Sprinkle with a few drops of sriracha or other hot pepper sauce and garnish with chopped parsley and a grind of black pepper.
- For a low cholesterol option, simply omit the egg yolks. The whites are so tasty on their own, you'll never miss the yolks!