Saucepan or deep frying pan
Small cups, saucers, ramekins or bowls
Instant read thermometer
Other Poaching Options
Mason Jar rings
1. Use a pan that is at least 3" deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching.
2. Working with the egg one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls.
3. If your water is too coll. the eggs will separate apart before it cooks; if the water is too hot, you will end up with tough whites and over cooked yolks. You will want to bring the water to about 160-180 deg F.
As a rule of thumb, bring the water to a boil and then reduce it to a rolling simmer put in the eggs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 89 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423mg||130 %|
|Sodium 141.3mg||5 %|
|Potassium 134.1mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 12.6g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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