Directions:
- Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
- Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
- Cooks' notes: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.45 Kcal (601 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Cholesterol | 372mg | 124% | |
| Sodium | 142.05mg | 6% | |
| Potassium | 138.05mg | 3% | |
| Total Carbs | 1g | 0% | |
| Protein | 13g | 26% | |
| Iron | 2mg | 11% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.95 Kcal (586 kJ) | ||
| Calories from fat | 87.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 15% | |
|---|---|---|---|
| Cholesterol | 362.93mg | 124% | |
| Sodium | 138.59mg | 6% | |
| Potassium | 134.68mg | 3% | |
| Total Carbs | 0.98g | 0% | |
| Protein | 12.68g | 26% | |
| Iron | 2mg | 11% | |
| Calcium | 54.8mg | 6% | |
* 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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