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Poached Eggs
Poached Eggs
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From: EatingWell Magazine, April/May 2006
There are lots of ways to poach an egg. We tried 'em all. This was the winning method.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 large eggs
- ¼ cup distilled white vinegar
Preparation
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Active
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Ready In
- Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
- Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
- Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
- The poaching pot is much easier to clean if it's still warm from cooking.
- Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.
- Serving size: 1 egg
- Per serving: 72 calories; 5 g fat(2 g sat); 0 g fiber; 0 g carbohydrates; 6 g protein; 18 mcg folate; 185 mg cholesterol; 0 g sugars; 0 g added sugars; 269 IU vitamin A; 0 mg vitamin C; 28 mg calcium; 1 mg iron; 148 mg sodium; 69 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 medium-fat meat
