Poached Eggs Technique Recipe

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Poached Eggs Technique
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Ingredients:

  • 2 tsp salt (optional)
  • 1 tbsp white vinegar (optional)

Directions:

  1. Put water 1-1/2 inches deep in a large skillet and bring to boil.
  2. Add salt and vinegar for a fimer but less shiny egg.
  3. Reduce heat to a slow simmer.
  4. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
  5. Cover skillet untill egg whites coat over yolks.
  6. Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
  7. With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
  8. Trim away the loose thin white.
  9. Place on serving plate or recipe calling for poached egg.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127.18 Kcal (532 kJ)
Calories from fat 79.2 Kcal
% Daily Value*
Total Fat 8.8g 14%
Cholesterol 327.36mg 109%
Sodium 2450.59mg 102%
Potassium 122.07mg 3%
Total Carbs 0.88g 0%
Protein 11.44g 23%
Iron 1.8mg 10%
Calcium 51.2mg 5%
Amount Per 100 g
Calories 125.36 Kcal (525 kJ)
Calories from fat 78.07 Kcal
% Daily Value*
Total Fat 8.67g 14%
Cholesterol 322.68mg 109%
Sodium 2415.56mg 102%
Potassium 120.32mg 3%
Total Carbs 0.87g 0%
Protein 11.28g 23%
Iron 1.7mg 10%
Calcium 50.4mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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