Ingredients

  • 1 tablespoon vinegar
  • 4 large eggs (very fresh)

Directions

  1. Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a boil then reduce to a simmer.
  2. Break 1 egg into a small bowl or cup and slide egg into water. It is best to break the egg on a counter edge or something that is not too sharp so that it does not tear the yolk.
  3. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 3 minutes.
  4. Transfer eggs as cooked to paper towels using a slotted spoon to blot excess moisture especially if the egg is to go on top of an English muffin.
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NutritionView more

70Calories
Sodium3%DV70mg
Fat8%DV5g
Protein14%DV7g
Carbs0%DV<1g

PER SERVING *

Calories70Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat1.5g8%
Trans Fat
Cholesterol210mg70%
Sodium70mg3%
Potassium65mg2%
Protein7g14%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate<1g0%
Dietary Fiber
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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