How to Make Poached Eggs
Poached eggs cooked to perfection in boiling water.
Servings: 1
Calories: 143kcal
Ingredients
- 2 eggs
- 1 Pot of water 4 cups
- 1 tablespoon white vinegar optional
Instructions
Method #1 (Using a Sieve):
- Place a fine mesh sieve over a bowl that is slightly larger than the sieve.
- Break the eggshells and gently drop the eggs, one at a time, into the fine mesh sieve. Let the eggs drain a few minutes.
- Bring a medium pot of water to a boil.
- Gently pour the eggs from the sieve into the boiling water.
- Slowly move your slotted spoon underneath the eggs to make sure they are not sticking to the bottom.
- Reduce the heat to medium.
- When the entire egg is white (yolk also has a white coating on it), the egg is done.
- Remove it from the water with a slotted spoon. Let it drain for a few seconds before putting it in a bowl.
- Gently drain any remaining water from the egg, and serve your poached egg over toast.
Method #2 (No Sieve):
- Bring to pot of water to a boil.
- Add the vinegar.
- Break the eggshells and carefully drop the eggs, one at a time, into the water.
- Reduce the heat to medium.
- Gently spoon the water over the eggs.
- When the entire egg is white (yolk also has a white coating on it), the egg is done.
- Remove it from the water with a slotted spoon. Let it drain for a few seconds before putting it in a bowl.
- Gently drain any remaining water from the egg, and serve it over toast.
Notes
Method #1 Note: Don't throw out the leftover egg whites. You can save the liquid whites that collect in the bottom to use another time.
Nutrition
Calories: 143kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 142mg | Potassium: 138mg | Sugar: 0.4g | Vitamin A: 540IU | Calcium: 56mg | Iron: 2mg