1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 eggs 53g Recipe makes 8 eggs) |
||
| Calories 74 | ||
| Calories from Fat 44 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 70mg | 2% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 0.4g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.4g | ||
| Protein 6.3g | 12% | |
people who like this recipe also like:
Microwave Poached Egg on Toast
By: Trisha W
By: Mille® ™
By: butterflyday
By: Ridgely
Ingredients
Directions
1
Pour 2 tablespoons of vinegar into the poaching water.2
Crack open eggs one at a time, into a small bowl.3
Bring the water to a boil, then reduce temperature.4
When water reaches a gentle simmer, pour egg into a ladle.5
Gently transfer eggs into simmering water.6
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.7
Poach the eggs for 3 minutes spooning the simmering water over the eggs.8
When the whites become opaque and feel firm to the touch they are done.9
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.10
Serve immediately.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breakfast
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Too_Tired_to_Think
On Jan 22, 2008
Thank you so much. Mine were NOT perfect, but durn close. And closer than they have ever been in my history. I am suspicious that I was over eager and should have let the water get a little hotter and should have used eggs that had not been hanging our for two weeks. But I adore poached eggs and really thank you for teaching me how to make them. Reg
From: Bobbie #3
On Oct 28, 2007
Very good eggs. The only complaint is even though I tried to drain them by using a slotted spoon, there still was a little more water than I would have hoped to have. But I think this is something I have to work on. Maybe blotting them with a paper towel will help. But I loved how easy these are to make. My grandson likes a soft yolk in his eggs — and I'm always breaking the yolk when I try and fry them — so I was excited at how easy I was able to get the yolks as he likes them.
From: ms_bold
On Dec 27, 2003
I am the only poached egg eater in this house. Therefore, I do not make 8 eggs at one time! However, I always add a little vinegar to "keep the whites together". It is a great little trick!
From: keen5
On Jul 13, 2005
I love Eggs Benedict, but I could never seem to get the poached eggs right. These came out perfect for me. Thank you sooooo much for giving such wonderful instructions and helping me to make Eggs Benedict at home.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved