Poaching is a moist-heat cooking method for boiling an egg indirectly without its shell. It is one of the healthiest methods to cook eggs. A poached egg supplies more than 6 gms of high-quality protein, 4.7 gms of unsaturated fat and some other nutrients in it.
Poached eggs are lower in calories and fat when compared to scrambled, baked and fried eggs. Baked or Fried eggs with 1 to 2 tablespoons of butter per egg can add 102 calories and 11.5 grams of saturated fat in it. Some of the benefits of poaching eggs are mentioned below
Boiling and Poaching eggs prevent the fats in an egg yolk to be oxidized during cooking. When an egg yolk is exposed to air, cholesterol in it can be oxidized. The presence of oxidized cholesterol in the blood can increase the risk of heart disease. So, cooking eggs in boiling water limits the exposure to the air.
Poached eggs are cooked in boiling water at a temperature of 212 degrees Fahrenheit. But cooking in higher temperature can produce toxic compounds known as advanced glycation. Oxidized tissues can cause inflammation that can stage into any chronic illness. Boiling, steaming and poaching is the recommended cooking methods that reduce the production of glycation products.
Poached eggs can be used in a variety of dishes that can enhance the flavor, texture and the nutritional value in a variety of dishes. Adding a poached egg to a fresh green salad boost the protein content and also can be used in some pasta dishes also.