Ingredients
Scale
- 4 Eggs
- Water (enough to fill a saucepan)
- Vinegar (optional, splash)
- Salt (to taste)
Instructions
- Fill a saucepan with enough water to cover the eggs and bring it to a gentle simmer.
- If using vinegar, add a splash to the simmering water.
- Crack an egg into a small bowl, keeping the yolk intact.
- Create a gentle whirlpool in the simmering water and slide the egg into the center.
- Let the egg cook for 3-4 minutes until the whites are set and the yolk remains runny.
- Remove the egg with a slotted spoon and let it drain on paper towels.
- Season with salt and serve immediately.
Notes
For added flavor, serve poached eggs on toasted sourdough or atop sautéed greens. Store leftovers in ice water and refrigerate for up to two days.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Continental
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg