Eggs poached in stock was a new food for me when I started the GAPS Diet. It quickly became one of my favorite breakfasts that I am still enjoying. Sometimes, I poach an entire egg in the stock but I often I simply poach the yolks in stock.
Poaching your eggs in stock is great on cold winter’s days. It really helps you get going and warms you right off! It’s also a great way to get in your stock for the day in the summer, as it’s often cool enough in the mornings still to enjoy a warm beverage.
I’ve always liked over easy eggs so I enjoy runny yolks. If you don’t like runny yolks, you can poach your eggs longer, or if you are poaching in your mug, you can break the yolk in the mug. The warmth of the soup will help to cook the yolk but very gently, which will help to leave much of the beneficial enzymes of the yolks intact.
Egg whites are best consumed cooked and egg yolks are best consumed raw. This is for ease of digestion as well as full nutrient potential.
You can use any stock of your choice to poach your eggs in. I had chicken stock on hand when making this recipe so I used that! Be sure to salt your eggs in the stock generously while cooking them and after.
Ingredients to Make Eggs Poached in Stock
2 cups of Your Choice of Stock
1-2 Eggs
Salt and pepper
Directions for Eggs Poached in Stock:
Bring two cups of stock to a boil. Add a generous shake of salt.
Once stock is rapidly boiling, use a spoon to create a swirling vortex.
To the vortex, break in one to two eggs.
Move them gently off the bottom, where they will settle.
When your yolk gets to your desired firmness, remove the egg or pour the entire thing into a bowl or mug. This takes anywhere between 3 to 5 minutes.
GAPS Diet Stage 2 Modification: If you are on Stage 2 of the GAPS Diet, this modification will make this recipe legal.
Bring a mug’s worth of stock to a boil.
Once the stock is boiling, add it to a mug.
To the mug, add one to three egg yolks.
I like to let them warm for a couple minutes. Then, I pop one entire egg yolk into my mouth, whole. Others prefer to break the egg in the mug and stir it around. This only lightly cooks the egg yolk.
Eggs Poached in Stock
ingredients:
- 2 cups of Your Choice of Stock
- 1-2 Eggs
- Salt and pepper
instructions:
How to cook Eggs Poached in Stock
- Bring two cups of stock to a boil. Add a generous shake of salt.
- Once stock is rapidly boiling, use a spoon to create a swirling vortex.
- To the vortex, break in one to two eggs.
- Move them gently off the bottom, where they will settle.
- When your yolk gets to your desired firmness, remove the egg or pour the entire thing into a bowl or mug. This takes anywhere between 3 to 5 minutes.
- If you are on Stage 1 of the GAPS Diet, this modification will make this recipe legal.
- Bring a mug’s worth of stock to a boil.
- Once the stock is boiling, add it to a mug.
- To the mug, add one to three egg yolks.
- I like to let them warm for a couple minutes. Then, I pop one entire egg yolk into my mouth, whole. Others prefer to break the egg in the mug and stir it around. This only lightly cooks the egg yolk.
