This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

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%
Vitamin A 243mcg 4%
Vitamin B6 0.1mg 3%
Vitamin B12 0.7mcg 10%
Vitamin C 0mg 0%
Vitamin E 0mcg 1%
Calcium 26mg 2%
Iron 0mg 5%

how is this calculated?

Perfect Poached Eggs Recipe #79662

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.
by CountryLady

4 min | 1 min prep

8 eggs

  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.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Share your experience with others, and post your comments on the recipe. Type 79662 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star