We add a splash of vinegar to the simmering poaching water to help the protein in the egg whites coagulate quickly for a more uniform shape.
POACHED EGGS
Ingredients
- 4 cups water
- 1 Tbsp. vinegar
- 4 eggs
- Salt and black pepper
Instructions
- 1. Add water to a 10-inch skillet; add vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water).
- 2. Break an egg into a cup and slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water.
- 3. Simmer eggs, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs. Season to taste with salt and pepper. Makes 4 eggs.
- TO MAKE AHEAD Poach eggs as directed. Place cooked eggs in a bowl of cold water. Cover; chill up to 2 hours. To reheat eggs, in a saucepan bring water to simmering. Use a slotted spoon to slip eggs into water; heat 2 minutes. Remove with slotted spoon.
- EACH EGG 78 cal., 5 g fat (2 g sat. fat), 212 mg chol., 62 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 6 g pro.
