Poached Eggs
Ingredients
The eggs
The poaching liquid
-
1
tablespoon
white or cider vinegar
Instructions
- Fill a non-stick skillet with 2-3 inches of water or a medium saucepan with 4 inches of water and add vinegar.
- Bring the water to a gentle simmer over medium heat until bubbles form.
- Crack each egg into a fine sieve over a small bowl to drain off the watery part of the whites.
- Slip the egg into the simmering water, ensuring not to crowd the pan.
- Cook for 2 ½ to 3 minutes until the whites are set and the yolks are tender.
- Use a slotted spoon to gently remove the eggs from the water and dab them on a towel.
- Serve immediately or place in an ice water bath to stop cooking.
Nutrition Facts (estimated)
Servings
2
Calories
162
Total fat
11g
Total carbohydrates
1g
Total protein
14g
Sodium
161mg
Cholesterol
422mg
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