Turmeric Poached Eggs

Vanns Ground Turmeric adds vibrant color and subtle flavor to poached eggs.

Turmeric Poached Egg

You may have seen turmeric poached eggs popping up on the menus of brunch restaurants around town recently, and for good reason -- they offer a pop of dramatic color to any dish. Now you can make brunch-worthy turmeric poached eggs at home. It's as simple as poaching an egg!

Spices used in this recipe

Turmeric, Ground
Salt, Kosher



  1. Fill a small saucepan with 2 inches water. Add salt and turmeric and bring to a simmer over medium heat. Turn heat down to low to maintain a bare simmer -- you should only see small bubbles rising from the bottom of the pot.
  2. Crack the egg into a small bowl or ramekin and slide gently into the simmering water. Cook for 3 ½ to 4 minutes, until white is fully cooked and yolk is still nicely runny, gently turning the egg occasionally with a slotted spoon. Remove egg from water and drain on a paper towel. Eat on top of avocado toast, in a breakfast bowl, dolloped with garlicky yogurt, in eggs benedict, or anywhere else you might use a poached egg.
  3. To make more poached eggs, simply add more eggs to the poaching water -- no need to add more turmeric or salt.

Serves 1.

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