Recipes and Cooking Poached Eggs 4.0 (2) The Better Homes & Gardens New Cook Book technique for poached eggs promises to deliver firm, neat whites and runny yolks every time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 26, 2012 Print Share Share Tweet Pin Email Photo: Carson Downing Total Time: 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 cup water 1 tablespoon vinegar 4 eggs Salt Ground black pepper Directions In a 10-inch skillet, bring the water and vinegar to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup. Hold the lip of the cup close to the water and slip the whole egg into the water at once. (This keeps the egg white from spreading.) 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 them from the skillet, letting the water drain from the eggs. Season to taste with salt and pepper. 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. Freshness Check A fresh egg poaches best. Put yours to the test: Place one in a glass of water. A fresh egg lies flat. If the wider end floats up, the egg is old. (The white evaporates through the porous shell as the egg ages, leaving an air pocket in the wide end.) Print Nutrition Facts (per serving) 73 Calories 5g Fat 1g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 73 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 212mg 71% Sodium 273mg 12% Total Carbohydrate 1g 0% Protein 6g Calcium 40.4mg 3% Iron 0.9mg 5% Potassium 73mg 2% Folate, total 24.2mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.