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    Home » Breakfast and Brunch » How to Poach Eggs in Maple Syrup

    How to Poach Eggs in Maple Syrup

    March 5, 2017 , Updated December 8, 2024 Maria 12 Comments

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    Have you ever wondered How to Poach Eggs in Maple Syrup? If you are just a little curious, come and take a look at this traditional Quebec recipe for maple syrup eggs. 

    Traditional Quebec Maple Syrup Poached Eggs

    How to Poach Eggs in Maple Syrup

    The variation of warmer daytime to freezing nighttime temperatures can only mean one thing in Quebec… maple syrup! 

    Pure maple syrup, or “liquid gold”, is truly is one of nature’s wonderful gifts.

    The whole process of collecting and making the maple syrup can only happen once a year, in the spring. This is when the fluctuation between the warmer daytime temperatures and the cooler night time temperatures alters the pressure inside the tree.

    The simple process of tapping the maple tree creates an outlet for the sap to start flowing.

    In case you are wondering, this process, first learned from the First Nations, does not harm the tree.

    Did you know that it takes 40 liters of maple sap to make 1 liter of maple syrup? That’s because the sap is 97.5% water and 2.5% sugar. And here is another interesting fact: according to the Federation of Quebec Maple Syrup Producers, Quebec produces 72% of the world’s maple syrup supply.

    That’s because Quebec has the two conditions to produce maple syrup. The first is the perfect weather conditions and the second is the maple trees. 

    Are you ready to make this syrup and eggs recipe?

    How to Poach Eggs in Maple Syrup:

    In order to simulate the maple sap required to make this recipe, dilute some pure maple syrup with water.

    Traditional Quebec Maple Syrup Poached Eggs

    In a small saucepan, whisk together water (¼ cup) and the maple syrup (1 cup). Bring to a slow simmer.

    Traditional Quebec Maple Syrup Poached Eggs

    Next, crack a room temperature egg in a bowl and gently slip it into the simmering maple syrup water. 

    Traditional Quebec Maple Syrup Poached Eggs

    A soft poached egg will be ready in just 3 minutes, but you can let it go for another minute or so if you prefer firmer poached eggs.

    Buttermilk Pancakes

    Naturally, these maple syrup poached eggs would be great served with a side of toast.

    But what if you served them with some Buttermilk Pancakes? 

    While you are at it, why not prepare these Homemade Quebec Maple Baked Beans? 

    Before you know it, you can have your very own cabane à sucre experience in your own home.

    Traditional Quebec Maple Syrup Poached Eggs

    Origins of the recipe for Maple Poached Eggs:

    You might be wondering how a first generation Italian Canadian like myself came across such a recipe. Well, through the magic of cookbooks, of course.

    I first came across this concept of poaching eggs in maple syrup in “The Laura Secord Canadian Cookbook”. 

    I picked up the 2001 edition of this cookbook in a second hand bookstore a few years ago. The original publication date was 1966, over half a century ago!

    Needless to say I was immediately intrigued by so many traditional Canadian recipes.

    Traditional Quebec Maple Syrup Poached Eggs

    I asked a few of my (older) friends and colleagues whose families have lived in Québec for a few generations about poaching eggs in maple syrup.

    So many of the stories were related to the personal memories they had during their own youth where this special treat, along with la tire d’érable (maple taffy), was often made in the “sugaring off” season.

    From what I understood, the eggs would be poached in the maple sap (or maple water).

    I have simulated the poached eggs in the maple water by simply adding water to the maple syrup. My official taste testers (AKA my husband and daughter) and I prefer this version over poaching the eggs in maple syrup, as was indicated in the cookbook.

    No offense to Ms. Secord, but that was way too sweet, even for a family of maple syrup lovers like us.

    There truly are so many ways to use maple syrup; whether drizzled over yogurt, swirled into your breakfast bowl, used in marinades, dressings or even in baked goods. And today, you have another yet another recipe to highlight maple syrup.

    Would love to hear if you’ve ever tried this recipe for Traditional Quebec Maple Syrup Poached Eggs!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this poached eggs in maple syrup recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

     

     

    Recipe

    An egg, poached in maple syrup, atop a stack pf pancakes.

    How to Poach Eggs in Maple Syrup

    If you thought that maple syrup was just for pancakes, come and take a look at this recipe for Maple Syrup Eggs.
    4 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: Canadian
    Prep Time: 1 minute minute
    Cook Time: 5 minutes minutes
    Total Time: 6 minutes minutes
    Servings: 1 serving
    Calories: 170kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 cup maple syrup
    • ¼ cup water
    • 1 egg room temperature, variable, depending on the number of servings required

    Instructions

    • Whisk together the maple syrup and water in a small saucepan.
    • Bring to a simmer.
    • Crack the room temperature egg in a bowl and then just slip it into the simmering maple syrup (A soft poached egg will be ready in just 3 minutes, but you can let it go for another minute or so if you prefer firmer poached eggs).
    • With a slotted spoon, remove the poached egg and serve immediately.
    • Repeat process for another egg.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *inspired by Laura Secord

    Nutrition

    Serving: 1serving | Calories: 170kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 69mg | Potassium: 150mg | Sugar: 24g | Vitamin A: 240IU | Calcium: 68mg | Iron: 0.8mg
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    A maple poached egg placed over pancakes, surrounded by fresh fruit.

     

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    Filed Under: Breakfast and Brunch

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Bob Hogue

      December 31, 2017 at 2:03 pm

      Every Easter morning my dad would put Maple syrup in a pan and bring it to a boil. We’d crack the eggs and add them to the boiling syrup. When the syrup came to a boil again the eggs were ready. Between the 5 of us; Mom , Dad my older brother and sister and myself we would have usually 3 eggs each. My brother was the exception and would sometimes eat a half dozen by himself. I cooked the eggs this way for my wife and she was reluctant to try them. Our two sons on the other hand loved them.
      Try breaking them and eat them with bread, you’ll love it. Enjoy

      Reply
      • Maria

        January 01, 2018 at 8:50 pm

        What a wonderful Easter tradition -perfect with fresh maple syrup! Wow… your brother loved this dish! That sounds wonderful Bob, I must give it a try. Thanks so much for taking the time to share your recipe. Happy New Year to you and your loved ones ♥♥♥

        Reply
    2. Loreto Nardelli

      April 14, 2017 at 11:15 am

      4 stars
      Hi Maria, this is such a creative way to have maple syrup and eggs. You bring back so many memories with Laura Secord cook books, right up there with Julia Child, and Chef pepin. Nature is such a brilliant and intelligent force, that gives us such delicious and wonderful things to eat and creat with. Just the smell of maple syrup brings spirits up, and smiles to faces. I love that you can drizzle some fresh maple syrup on the snow and have a nice crystalized treat, talk about simple and natural. Love this post and the way you served it with buttermilk pancakes. A perfect match and a great way to marry sweet and savory, well done!
      Buona Pasqua Maria!
      from LOreto@SugarLOveSpices

      Reply
      • Maria

        April 16, 2017 at 8:04 pm

        Thank you so much Loreto… there really is so much inspiration all around us. In my books, you can never go wrong with mother nature… we do love our maple syrup… Wishing you guys a Happy Easter!

        Reply
    3. Karen (Back Road Journal)

      March 10, 2017 at 2:55 pm

      Having lived in New Hampshire, a lot of your Canadian traditions were familiar to me but the syrup poached eggs are a new one. I like the idea of using them to top baked beans.

      Reply
      • Maria

        March 10, 2017 at 10:38 pm

        From what I was told by my francophone friends, this was truly a rural tradition, specific to certain parts of Quebec. New Hampshire is also well known for their production of maple syrup… such a beautiful state. Thanks so much for taking the time to comment. Have a great week-end Karen!

        Reply
    4. Claudia

      March 08, 2017 at 10:07 am

      Loving all Maple syrup based recipes…this one took me by surprise. Truth be told, I kind of hold Maple syrup like a gold liquid that should not be used too sparingly. I would have a difficult time using it to poach eggs. Your idea of replacing part of the syrup with water would certainly convince me to try it.
      Hubby and I love poached eggs and this particular post has certainly intrigued me.
      Thanks for sharing your love of our Quebec Maple syrup.
      BTW…do you by any chance have a favourite Sugar shack…just asking since I’m always searching for the authentic, charming cabane.

      Flavourful wishes,
      Claudia {Montreal}

      Reply
      • Maria

        March 12, 2017 at 6:11 pm

        I also love maple syrup! I will make these eggs when creating a “sugar shack” theme for family and friends. Truth be told, I will strain the hot maple syrup and use it to serve with the meal… do not like to be wasteful.
        I have a few friends that always rant and rave about “Le Pic Bois” (https://www.cabanedupicbois.com/en/) This place is definitely on my sugar shack places to visit. Thanks so much for dropping by 🙂

        Reply
        • Claudia

          March 13, 2017 at 12:24 pm

          As soon as I have a chance to head towards the Eastern Townships…I’ll certainly have to give your suggestion a try. I usually head more towards the Laurentians etc. This years’ place has already been picked.
          Thanks Maria for having taken the time to share this unique place with me. I will have to head over there and discover more of that region other than going there in the summer.

          Ciao for now,
          Claudia

        • Maria

          March 13, 2017 at 5:22 pm

          My pleasure Claudia, enjoy 🙂

    5. Barbarito-Levitt Paula

      March 07, 2017 at 2:26 pm

      I was completely unfamiliar with this technique for preparing eggs, but how could they be anything else than magical! What a heavenly breakfast, brunch or for that matter dinner! Thank you so much for sharing a bit of local food culture with your readers.

      Reply
      • Maria

        March 10, 2017 at 10:59 pm

        When I first heard of this “recipe” I thought it was a very creative way to serve poached eggs. It truly is a treat. Thanks for dropping by Paula ♥

        Reply

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