Directions:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.75 Kcal (267 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 643.85mg | 27% | |
| Potassium | 60.84mg | 1% | |
| Total Carbs | 0.61g | 0% | |
| Protein | 5.72g | 11% | |
| Iron | 0.9mg | 5% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.92 Kcal (557 kJ) | ||
| Calories from fat | 82.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 7% | |
|---|---|---|---|
| Cholesterol | 341.25mg | 55% | |
| Sodium | 1342.33mg | 27% | |
| Potassium | 126.84mg | 1% | |
| Total Carbs | 1.26g | 0% | |
| Protein | 11.93g | 11% | |
| Iron | 1.8mg | 5% | |
| Calcium | 52.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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