Poached Egg in a Mug
It’s true that moms have a special way of making everything feel better when you’re a sick kid. My mother would make us a poached egg in a mug, with buttered toast alongside, as a recovery food when we were under the weather.
There was something about that “you’re sick” meal that always tasted perfect and settled flawlessly in our bellies, and she never made it any other time.
Eating this poached egg in a mug was a ritualistic process. We’d first rip the toast into small, buttery bits and then mix it in with the over-easy poached egg. Then we’d slowly savor the delightful combination from the comfort of the couch and a TV tray.
My most nostalgic sick-kid memories come from my elementary and middle school years. It was the mid-’80s, but we didn’t have cable so I ended up watching whatever happened to be on during the day, classics like I Dream of Jeannie or Bewitched. And eating my poached egg in a mug. Oh the memories…
It wasn’t until adulthood that I realized a “poached” egg wasn’t usually cooked this way. In fact, most poached eggs are made by way of a gentle boil and a dash of vinegar right in a sauce pot.
This way of poaching eggs, however, is a fun alternative. And dare I say a traditional poached egg wouldn’t have the same healing effects as the poached-in-a-cup alternative?
Poached Egg in a Cup
This poached egg is made right in a mug!
Ingredients
- 1 large egg
- salt & pepper
- water
Instructions
- Set a medium sized mug inside a sauce pot. The pot's sides should be higher than the top of the mug. Fill the pot with water until it reaches half-way up the mug. Cover the pot and bring the water to a boil.
- Crack the egg into a bowl and sprinkle it with salt and pepper. Once the water is boiling, pour the egg into the mug. Cover the pot and reduce the heat — keeping the water at a gentle boil.
- Cook the egg for 8 to 10 minutes, depending on how runny or solid you prefer the yolk. Serve the poached egg in the mug, with buttered toast on the side (perfect for dipping!).
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 376mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
Liza Hawkins
Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!
4 Comments
aynex
That is a great idea. Always thought I needed some special equipment to make poached eggs.
(a)Musing Foodie
Nope! Poached eggs (in a mug or regular) are actually quite simple!
Ethelyn Dietrich
The egg is an important part of our daily diet. Eggs can be cooked and eaten in different ways.When I make fried eggs, I use common quality salt, butter with eggs for frying eggs in the microwave. Then break the egg in a small bowl and mix the salted onion and salt with the egg and put it in the microwave. But looking at your recipe it seems my effort is completely wrong. I corrected my mistake by looking at the information you mentioned. I learned a lot from here. Thank you so much for presenting such useful information.
Liza Hawkins
Hi Ethelyn! Sounds like you’re making a different egg dish than mine (scrambled?), so I wouldn’t call that a mistake. Anyway, glad you found some of the info useful!