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Poached Omelet
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5 from 1 vote

Poached Omelet

Are you ready to enjoy the fluffiest eggs you've ever eaten? This poached omelet uses a secret but super-easy technique for the perfect poached eggs!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipes, poached omelet
Servings: 1
Calories: 194kcal
Author: Diabetic Foodie


  • 2 large eggs
  • 1 teaspoon olive oil (extra virgin)
  • 1 teaspoon freshly grated Parmesan cheese
  • ½ teaspoon fresh chives (finely chopped)


  • Find a deep spoon with holes or a deep skimmer.
  • Crack one egg into a small bowl, place the spoon or skimmer over a second bowl, then pour the egg into the spoon. Allow the thinnest part of the egg white to drip into the bowl.
  • Remove the yolk and remaining egg white to a medium bowl.
  • Repeat with the second egg. You can discard the thin egg whites that drained off or save them for another use.
  • Fill a 2-quart saucepan with water and bring to a low boil.
  • Beat the eggs with a whisk or fork until thoroughly combined.
  • Using the handle end of a wooden spoon, stir the water in the saucepan in a circular motion. Pour the eggs into the middle of the swirling water.
  • Cook for 20 to 30 seconds until the egg floats to the top.
  • Transfer the omelet to a fine-mesh strainer and let all of the water completely drain off.
  • Place the omelet in a small serving bowl. Drizzle with olive oil, then sprinkle with cheese and chives.


This recipe is for 1 omelet.
Leftovers can be stored covered in the refrigerator for up to 3 days.


Serving: 1omelet | Calories: 194kcal | Carbohydrates: 1g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 424mg | Sodium: 168mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 1g