Poached Eggs
Never mind that question about what came first: the chicken or the egg. The real question on everyone's mind: How do you poach that egg?! Learn how to do it perfectly every time with this recipe.
Servings 2 person
Calories 64kcal
Ingredients
- 2 large eggs
- 1 tbsp white wine vinegar
- pinch salt & pepper
Instructions
- Crack the eggs in separate small bowls and set aside.
- Bring a large pot of water to a boil. Add the vinegar then reduce to LOW heat. Stir the water to create a vortex then pour the egg into the middle of the vortex.
- Slowly simmer the eggs for 3 minutes then remove the poached egg from the water. Set on a paper towel to remove excess water.
- Season the poached eggs with salt and pepper. Serve on bread or toast and garnish with chopped chives.
Notes
- Poacher cups make it easier to produce eggs in the right shape but they're by no means necessary. Between the vinegar and the whirlpool, your eggs should resemble a small, manageable circle, ideal for serving.
- Vinegar helps to retain the shape of the egg while cooking. Use only white vinegar, otherwise your eggs will change color.
Nutrition
Calories: 64kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 64mg | Sugar: 0.2g | Vitamin A: 238IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg