How to Poach Eggs
Ingredients
The eggs
The poaching liquid
-
1
tablespoon
distilled white vinegar
Seasoning
-
to taste
Salt
-
to taste
freshly ground black pepper
Instructions
- Crack each egg into a mesh strainer to remove excess egg white and place them in small bowls.
- Heat at least 6 cups of water in a pot until boiling, then add the vinegar and reduce to a gentle simmer.
- Gently drop the eggs into the simmering water one at a time, keeping them separate.
- Cover the pot and let the eggs poach until the whites are set and yolks are soft, about 3 to 4 minutes.
- Lift the eggs out with a slotted spoon, pat dry, and season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
127
Total fat
8g
Total carbohydrates
1g
Total protein
11g
Sodium
125mg
Cholesterol
327mg
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