Poached eggs in ginger syrup

    Syrup spiked with ginger goes great with poached eggs. This is a very simple and luxurious dessert to spring on your guests. Try and find small chicken eggs, also known as pullet eggs. Normal sized eggs will work as well.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 200g sugar
    • 750ml (3 cups) water
    • 4 small chicken eggs
    • 1 thumb length of ginger, peeled and sliced

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the sugar and water together and bring to a boil. Reduce the heat and add the ginger slices. Cook the ginger until the syrup is fragrant.
    2. Crack the eggs into individual bowls and gently drop them into the syrup. Cook one side of the egg and gently turn over to cook the other side.
    3. Spoon the egg into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger and enjoy.

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