Poached Eggs in Bone Broth

About fifteen years ago I worked in a fancy main line health club doing post-rehab personal training for the in-house physical therapist and chiropractor. Once a patient was cleared for regular exercise (after going through their rehab program), I’d meet with patient and doc to go over their limitations and goals, then design a workout accordingly to help them continue to progress. I remember one client in particular who had such an overall physical transformation, I was so proud of our work together. He was really determined to keep up with his goals, and the hard work he put in with diet and exercise six times per week (three times of that with me) was inspiring.

The gym was doing a nutrition challenge at that time, remember that Body For Life program? The one with the Myoplex shakes? That was that one. I remember even back then pushing the importance of eating real food and not relying on shakes and bars for a lifestyle change. He totally got it and he’d often share what he was eating. I remember poached eggs being a favorite breakfast, and at that point I had never tried them before. Once this client raved about them, and being a low-calorie way to eat eggs … or egg whites in my case back then {insert eye roll at former self}, I went right out to buy an egg poacher.

This thing was awesome, and I used it all the time! Too bad I was tossing out the most important part of the egg all those years 🙁

It had a bed the eggs sat in, and underneath was where you put the water in the pan, so the water and eggs never touched, giving you a perfect poached eggs. Oh, and I was probably using nasty ass PAM to spray the egg bed back then too. Sigh. How things have changed.

I have no idea where it is now, I was still using it when Mike and I lived in the condo (adding butter in the later days!). It’s been a while since I made a poached eggs, and wanted to bring them back in style.

As I mentioned before, my sister-in-law is getting married this weekend (!!!!!!)

Mike had a nasty cold last week, and I started feeling like my glands were being hacked my razor blades shortly after.

I am like a psychotic when this happens. I was rubbing thieves and oregano essential oil all over my throat and feet for immune support, made a big batch of broth I was sipping on 3 times per day, apple cider vinegar with raw local honey at night, and throat coat tea, etc. Let’s not even talk about how much I was peeing.

Anyway, luckily it worked.

I was hungry, and wanted to use my broth any and every way possible before freezing the rest, so I decided to poach my eggs in it for an added nutritional boost!

For all the AMAZING benefits of bone broth and how to make it in a stock pot or crock pot go here.

If you have an instant pot and want to make bone broth in it, check this out!

Read all about why egg yolks are nature’s perfect food here!

If you don’t want to do either, they sell bone broth at Whole Foods (it isn’t the same, and it’s much more expensive, but it is close enough). Trust me, broth is like the easiest thing to make once you dive in and make it!

Side note: I don’t drink as much when it gets warm, so using it in recipes like this is how you can get your broth on in the spring and summer seasons!

So, I had this idea for using mason jar lids (only to find other people had that idea too, shocker) … but it was still freaking genius. I season the broth with Himalayan sea salt {I DO NOT season broth when making because the salt can become too concentrated, I always season before using).

You have to heat the broth so it is like right below a simmer, not too bubbly. About 180 degrees (don’t worry if you don’t have a thermometer, you can wing it).

I keep the eggs in mason jars while the broth heats up.

These Family Cow yolks are legit, people.

Pour the eggs in the mason jar lids, pour some broth over it, and let them cook up with the lid on the pot/pan (do not let the broth boil.)



I had to keep the burner on way low), and when the whites are white and yolk is almost cooked use tongs to lift the mason lids, then then scoop the eggs out.


Poached Eggs in Bone Broth

nourishing, flavorful, delicious!


  • cast iron pan with lid big enough to cover or any small saucepan with a lid {or instant pot on sauté}
  • homemade bone broth (or store bought)
  • Himalayan sea salt
  • black pepper

Place broth in pan about 1 inch deep. Add sea salt and place heat on low, put mason jar lids in the pan. Allow broth to simmer and reach about 180 degrees (low simmer, not a boil, let it simmer abut 2-3 minutes). Carefully put eggs into the mason jar lid openings, pour a little more broth over yolks with a spoon (add more salt and pepper if desired), then turn heat on the lowest level, place a lid on the pan and let it cook for 4-5 minutes until the whites are no longer clear and the yolk is just about done, but still looks like it will run. Use tongs to remove the mason lids and a slotted spoon to remove the eggs. Transfer to a plate and enjoy!

This goes great over leftover greens, sweet potato, or with a side of crispy bacon.

Runny yolk makes me so happy, how about you?







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  • Reply Wendy

    I swear, you have the BEST ideas of anybody out there.

    April 10, 2017 at 10:12 pm
    • Reply

      Thanks, Wendy! You have to give it a try!

      April 11, 2017 at 7:59 am
  • Reply Christine

    I haven’t heard of this before- I’ll have to try it. Thanks for sharing!

    April 11, 2017 at 9:10 am
    • Reply

      You’re welcome! Let me know if you do!

      April 11, 2017 at 9:20 am

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