Perfectly Poached Eggs Recipe
User Reviews
5
Perfectly Poached Eggs Recipe
Description
The Perfectly Poached Eggs Recipe outlines a straightforward method where a tablespoon of white distilled vinegar is added to simmering water, which helps the egg whites set more cleanly. The eggs are cracked individually into small bowls before gently slipping into the center of a vortex created by stirring the water. Cooking takes 2:30 to 3 minutes for an over-easy style yolk, during which the whites firm up around the yolk but remain tender.
After cooking, the eggs are lifted out with a slotted spoon, drained of excess water, and seasoned simply with salt and black pepper. The resulting poached eggs have a soft, delicate texture and mild flavor, ideal for serving as breakfast or atop salads and toasted breads.
Poached eggs are best eaten immediately after cooking. For reheating, you can warm them gently in hot simmering water or briefly in the microwave. They can be stored covered in the refrigerator for up to two days but do not freeze well. Using white distilled vinegar and maintaining a simmer rather than a boil prevents the eggs from breaking apart. Any color of eggs can be used with this method.
Ingredients
- 1 tablespoon white distilled vinegar
- 3 egg
- salt to taste
- black pepper to taste
Instructions
- Add the vinegar to a medium-size pot of simmering water in between low and medium heat.
- While the water is heating crack the eggs into 3 separate small bowls and set them aside.
- Next, using a spoon vigorously stir the simmering water in a circle for about 10 seconds.
- Immediately pour 1 egg into the center of the vortex and cook for 2:30 to 3:00 minutes for an over-easy style yolk.
- Remove the yolk using a slotted spoon making sure to get off any excess water and season with salt and pepper and serve.
Notes
- Poached eggs should be eaten immediately for best texture and flavor.
- To reheat, warm the eggs gently in simmering water or briefly in the microwave.
- Store covered in the refrigerator for up to 2 days; do not freeze poached eggs.
- Use white distilled vinegar to help the egg whites set properly.
- Maintain simmering water with bubbles forming on the bottom but not breaking the surface to keep eggs intact.
- Any egg color works with this method.
- A spoon or whisk can be used to create the water vortex for poaching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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