Poached Eggs
Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It's not as hard as it sounds, and these eggs are so next level you won't believe what you've been missing out on all these years!
Servings: 4 eggs
Ingredients
- 4 large eggs
- 2 tablespoons white vinegar
Instructions
- Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
- Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
- Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
- Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
- Repeat with your remaining eggs.
- Serve fresh or keep them refrigerated for up to 3 days in an airtight container.
Nutrition
Calories: 64kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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