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Poached Eggs

April/May 2006

Your rating: None Average: 4.2 (27 votes)

There are lots of ways to poach an egg. We tried 'em all. This was the winning method.


Poached Eggs Recipe

Makes: 4 servings

Active Time:

Total Time:

Preparation

  1. 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.
  2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
  3. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 74 calories; 5 g fat (2 g sat, 2 g mono); 211 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 6 g protein; 0 g fiber; 147 mg sodium; 67 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 medium-fat meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Eggs
Type of Dish
Main dish, vegetarian
Preparation/ Technique
Poach
Ethnic/Regional
American
Meal/Course
Breakfast
Brunch
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Publication
April/May 2006

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