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% | |
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Perfect Poached Eggs
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
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.
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- Course > Breakfast
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- 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: 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 
From: Scoutie
On May 11, 2009
The perfect way to poach eggs, these are great! For me, 2 1/2 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. Thanks for posting CountryLady!
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.
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!
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