Poached Eggs
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Poached Eggs
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Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It's not as hard as it sounds, and these eggs are so next level you won't believe what you've been missing out on all these years!
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Ingredients
- 4 egg large
- 2 tablespoons white vinegar
Instructions
- Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
- Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
- Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
- Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
- Repeat with your remaining eggs.
- Serve fresh or keep them refrigerated for up to 3 days in an airtight container.
Nutrition Information
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Calories
64kcal
(3%)
Carbohydrates
0.3g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
63mg
(3%)
Potassium
61mg
(1%)
Sugar
0.2g
(0%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4eggs
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 0.3g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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