Directions:
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.59 Kcal (266 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 62.55mg | 3% | |
| Potassium | 60.79mg | 1% | |
| Total Carbs | 0.44g | 0% | |
| Protein | 5.72g | 11% | |
| Iron | 0.9mg | 5% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.24 Kcal (558 kJ) | ||
| Calories from fat | 82.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 7% | |
|---|---|---|---|
| Cholesterol | 342.96mg | 55% | |
| Sodium | 131.07mg | 3% | |
| Potassium | 127.39mg | 1% | |
| Total Carbs | 0.92g | 0% | |
| Protein | 11.99g | 11% | |
| Iron | 1.8mg | 5% | |
| Calcium | 52.1mg | 2% | |
* 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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