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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%
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Christmas Breakfast

~Rita~

Perfect Poached Eggs

Recipe #79662 | 4 min | 1 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: CountryLady
Dec 25, 2003

Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

8 eggs (change servings and units)

Ingredients

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

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.

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Featured Reviews for This Recipe

From: Chef #928430

On Aug 5, 2009

0 people found this review helpful

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From: Secret Agent

On Jun 12, 2009

I saw Leslie's photograph and had to ask her how long she poached the eggs since I get easily gagged by undercooked eggs - I took her advice at 5 minutes. Absolutely perfect match with my Hollandaise! thanks for the technique Country Lady and Thanks to Leslie for the timing. SA

1 person found this review helpful

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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!

10 people found this review helpful

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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.

9 people found this review helpful

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