Poach

Maple-Poached Eggs

March 30, 2016
4
4 Ratings
Photo by Alpha Smoot
  • Makes 2 eggs
Author Notes

I believe that human beings can be neatly divided into two groups: Those who avoid maple syrup on their eggs and those who seek it. It’s a topic no one is wishy-washy about. If you’ve never known the sweet satisfaction of warm maple syrup commingling with a runny yolk, I encourage you to let your guard down just once and try this recipe. If you’re like me, and one taste of syrupy eggs transports you to a happy place of PJs and Saturday morning cartoons, remember that indulgences are sweeter when they’re rare. Either way, be sure to have a large stack of buttered toast cut on the diagonal ready for dipping. —Casey Elsass

What You'll Need
Ingredients
  • 1 cup maple syrup
  • 2 large eggs
  • Buttered toast, for serving
Directions
  1. In a small saucepan, bring the maple syrup to a boil over high heat. Reduce the heat to medium low and wait until the bubbles slow to a lazy simmer.
  2. Gently crack the eggs into the syrup. Poach for 3 minutes, all the while spooning syrup over the tops of the eggs.
  3. Using a slotted spatula, transfer each egg to a ramekin, cover with a small spoonful of syrup and serve immediately.

See what other Food52ers are saying.

  • Joanne Piper
    Joanne Piper
  • Nicole S. Urdang
    Nicole S. Urdang
  • LisaD
    LisaD
  • MaryMaryCulinary
    MaryMaryCulinary

9 Reviews

Dr.Jack April 11, 2023
I must admit that the use of a full cup of maple syrup took two stars off this review. Even the cheap stuff costs US$20.00 for a quart. Putting two eggs into a cup of syrup yields a price of $2.50 per egg. The reclamation of the warm syrup is dicey unless you have a decent non-metallic funnel and a filter. (I presume that you do not want egg fragments on your waffles.)
That said, the idea is beautiful, the taste is fabulous. I diluted my used poaching syrup 3:1 with water and used it in my various sweet bread recipes.
 
Joanne P. April 11, 2023
Yeah, egg fragments on my waffles is not something I would do on my own but it does no harm and it is worth the slightly unwanted look, not to throw away the deliciousness of the maple syrup. Maybe the egg and the syrup should go on top of the waffles as a deliberate presentation. For me, maple syrup is a pleasure to have no matter how it is served and having boiled my own down, worth every penny and in this case "star".
 
Cracker February 8, 2022
Ok, this was too intriguing to pass up. Breakfast this morning. I prefer my eggs placed on top of bread, then I have the option of mixing or separating egg & bread bites. Maple poached eggs … omg, omg. This was divine. And enough syrup left for tomorrow’s French toast!
 
Joanne P. April 13, 2020
Finally tried this. It is delicious. I put the eggs (I made 2 eggs but only needed to eat one- very rich) on the toast and spoon 1 Tb. of the syrup on top. It was very filling and next time I will make bacon too. Pancakes instead of toast might be good too. Someone suggested making a souffle with the unused syrup. I will try that next. I cooked this in a fry pan and no matter what I did or how low the temperature it wanted to boil over, so watch it as it cooks.
 
Nicole S. May 3, 2017
Looks great!
I used to make a lovely brunch dish in individual baking dishes.
The base was a jalapeño cornbread stuffing, pre-cooked, topped with 1-2 eggs, raw and unscrambled, and a little grated cheddar. Bake until eggs are cooked and stuffing is brown and crunchy at edges. Top with a drizzle of maple syrup. Swoon worthy.
 
Nicole S. May 3, 2017
Looks great!
I used to make a lovely brunch dish in individual baking dishes.
The base was a jalapeño cornbread stuffing, pre-cooked, topped with 1-2 eggs, raw and unscrambled, and a little grated cheddar. Bake until eggs are cooked and stuffing is brown and crunchy at edges. Top with a drizzle of maple syrup. Swoon worthy.
 
LisaD April 7, 2016
But then you've got about 3/4 cup of somewhat eggy maple syrup! What do you do with that? (Other than spoon it warm out of the pan.)
 
b P. April 23, 2016
use it as sweetener in homemade granola or apple crisp. Or (more fun) make souffle out of a couple of separated eggs and about 1/3 cup of syrup. Heat the oven to 400, whisk the yolks & syrup together, whip the whites, fold together w yolks, turn oven down to 375 & bake in little greased ramekins for about 10 min or so until they are puffed up.
 
MaryMaryCulinary April 4, 2016
Good with buttered toast, but I find them even better on buckwheat crepes. https://food52.com/recipes/8227-maple-poached-eggs-on-buckwheat-crepes Good thing we've had a banner year for maple syrup around here!