Poached Eggs
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 372
- Sodium
- 317
- Total: 15 min
- Active: 15 min
Ingredients
1/2 cup distilled white vinegar
Kosher salt
8 large eggs
Buttered toast or English muffins and tomato slices, for serving
Directions
- Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet.
- Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.