Congee with Poached Eggs
Carley Nadine | Clinical Herbalist cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A creamy jasmine-rice porridge slowly simmered in bone broth or meat stock and topped with poached eggs, green onion, sesame seeds or furikake, and salt. The source describes it as a nourishing traditional Asian breakfast.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Sesame and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 140 g
- 1.68 kg
- 100 g
- 30 g
- 9 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.92 kg before cooking, which is about 960 g per serving.
Steps
Add the jasmine rice to the bone broth or meat stock in a pot.
Bring the rice and broth to a simmer.
Cook low and slow for 45–60 minutes, until the rice breaks down into a creamy porridge. The source notes that a longer simmer makes the congee easier to digest.
Top the congee with the poached eggs.
Add green onion and sesame seeds or furikake.
Season with salt and, as mentioned in the transcript, black pepper to taste.
Notes
The source does not specify how to poach the eggs, so use your preferred poaching method. The source states that bone broth provides collagen, minerals, and amino acids, and that egg yolks contain choline. The garnish quantities are not specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 400
- Protein
- 22 g
- Carbs
- 60 g
- Fat
- 9 g
- Fiber
- 2 g
Where the calories come from
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