Nutrition per serving may change if servings are adjusted.
4 large eggs
¼ cup distilled white vinegar
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.
72 calories;5.0 g fat(2.0 g sat); 0.0 g fiber; 0.0 g carbohydrates; 6.0 g protein; 18.0 mcg folate; 185 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 269.0 IU vitamin A; 0.0 mg vitamin C; 28.0 mg calcium; 1.0 mg iron; 148 mg sodium; 69.0 mg potassium