Directions:
- Find a vessel. I like pans, but if yours aren't deep enough to submerge the eggs use a pot instead. If you have a fancy schmancy egg poacher don't bother reading this at all.
- Fill vessel with water (a little room please) and bring to a boil.
- Add salt and dash white distilled vinegar. This helps the egg white coagulate so it won't spread out over the entire pan.
- Carefully crack your eggs into the pan. Get close. Don't break them.
- After 1 minute, check to make sure your eggs aren't stuck to the bottom.
- Cook for 6 minutes or so. This varies but you get a feel for it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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