I like to make these eggs to eat on their own or for use in my Eggs Benedict, Recipe BO #181106. Use the freshest eggs possible for poaching, as they will have a more centered yolk and more compact white and a cleaner edge. Use enough water to permit the egg to cook in the classic teardrop shape.
Combine the water, salt, and vinegar in a deep pan and bring to a bare simmer.
Break each egg into a clean cup, reserving any with broken yolks for another use.
Carefully slide each egg into the poaching water. Cook for about 3 minutes or until the whites are set and opaque.
Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges, if desired. The eggs are ready to serve now, or they may be properly chilled and held for later.
Serve the hot eggs at once on heated plates.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (61%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423mg||130 %|
|Sodium 146mg||5 %|
|Potassium 154.7mg||4 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 12.7g||18 %|
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Calories per serving: 147
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