For poaching several eggs at once.
Gently crack cold eggs into bowl of room temperature water and vinegar (equal parts).
Wait 10 minutes, while the vinegar helps set the outer layer of the egg whites (they will become more white/opaque). Heat up a pan of water while waiting.
Gently ladle the eggs (with some vinegar solution) into your barely simmering pot of water.
After 2-3 minutes when the egg whites are firm but the yolks are still soft, use a slotted spoon to remove the eggs. You may blot them on a clean cloth towel to remove excess water before plating them.
Salt after cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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