Poached Eggs
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4cups water
- 3tablespoons white vinegar
- 8eggs
Nutritional analysis per serving (8 servings)
62 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 66 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the water in a fairly wide nonstick skillet. Add the vinegar and bring to the simmer.
- Step 2
As gently as possible, break the eggs into the water, taking care that they are spaced apart so that the whites do not touch. The water should be barely simmering. Cook until the whites are set and the yolks remain runny, about two and one-half to three minutes. Using a slotted spoon, drain the eggs on paper towels, handling them as carefully as possible to prevent the yolk from breaking.
Private Notes
Comments
Breaking egg on a small saucer and sliding them into place takes one movement extra but makes process more efficient for me.
Solid recipe. I’ve tried the whole making a whirlpool, and this one was best. I didn’t even use a nonstick and it still worked. Mine aren’t pretty but I’m ok with that.
Breaking egg on a small saucer and sliding them into place takes one movement extra but makes process more efficient for me.