Poached Eggs with Raisin Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the eggs
- 4 eggs
- 50 milliliters White vinegar
- peppercorns (for garnish)
Preparation steps
For the sauce, peel the onions and cut into rings. Boil in about 200 ml (approximately 3/4 cup) of water with the vinegar, sugar, 1 teaspoon of salt, the bay leaf and the raisins and simmer over low heat for about 10 minutes. Season with salt and pepper.
Break each egg into a small bowl or cup. Add the white wine vinegar to 1 liter (approximately 4 cups) of water and heat until almost boiling in a small pot. Slide each egg into the water carefully. Form in a round shape with a spoon. Ideally, the yolk should be completely surrounded by the protein.
Remove after about 4 minutes, when the egg white is firm and the yolk is still soft.
Lift the eggs with a slotted spoon and arrange in deep plates. Pour the sauce and serve sprinkled with pink pepper.
