Poached Eggs

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  • Makes: 4 servings
  • Serving Size: 1 egg
  • Start to Finish: 10 mins

Poached Eggs

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. Add the water to a large skillet; add vinegar. Bring the water-vinegar mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water).
  2. Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture.
  3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water-vinegar mixture. Season to taste with salt and pepper.

From the Test Kitchen

Make-Ahead Tip:

Prepare as directed, except place cooked eggs in a bowl of cold water. Cover and chill for up to 1 hour. To reheat eggs, in a saucepan bring water to simmering. Using a slotted spoon, slip eggs into the simmering water and heat about 2 minutes. Remove with a slotted spoon.

Poaching pan directions:

Lightly grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with the remaining eggs. Cover and cook for 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.

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Nutrition Facts (Poached Eggs)

  • Per serving:
  • 73 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 212 mg chol. ,
  • 273 mg sodium ,
  • 1 g carb. ,
  • 6 g pro.
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