Poached Eggs
by SchmeerShirley
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INGREDIENTS
- Water
- 1 tablespoon white vinegar
- 4 eggs ; (cold from refrigerator)
INSTRUCTIONS
In deep buttered or non-stick surface skillet, boil water (2 to 3 inches deep) and vinegar. Break each egg into a shallow dish. Slip eggs into gently boiling water. Quickly spoon hot water over each egg until film forms over yolk. Reduce heat to keep water just simmering; simmer 3 to 4 minutes until eggs are to desired doneness. Remove eggs with slotted spoon to paper towels to drain. Trim any irregularities from the egg white to make a nice shape, if desired. Season to taste with salt and ground black pepper.
NOTES
SchmeerShirley
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (141g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 50 | ||
| Calories from Fat: 10 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 1 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 4.9mg | 2 % | |
| Sodium 129.3mg | 4 % | |
| Potassium 185mg | 5 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 5.9g | ||
| Protein 4.1g | 6 % | |
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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. |
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Calories per serving: 50
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