The method involves breaking poached eggs, and poaching the eggs in a hot water bath. The poached eggs are cooled (23) and maturated in another hot water bath. The poached eggs are sorted (24) and drained (26). The poached eggs are inserted into a package containing no added liquid. The poached eggs are placed in contact with each other, and the package is closed (210) with a lid under protective atmosphere. The package is pasteurized at controlled temperature of about 60 degrees Celsius in any point of the poached eggs and cooled. An independent claim is also included for a poached egg.
