Poached Eggs
Poached Eggs Recipe for perfect egg whites that are firm on the outside while the yolk is still runny on the inside. Quick-n-easy.
Servings 4 servings
Calories 54kcal
Equipment
slotted spoon
Ingredients
- 3 whole room temperature eggs
- 3 tbsp apple cider vinegar
- 1/4 tsp pink salt
- 5 cups boiling water
Instructions
- First and most importantly, bring the water to a boil.5 cups boiling water
- Second, rep a plate with paper towels.
- Third, once the water boils reduce to a simmer and turn the stove down to low.
- Next, break each egg into individual small bowls.
- Finally, stir in the vinegar and pink salt in the water.3 tbsp apple cider vinegar, 1/4 tsp pink salt
- Create a vortex by stirring the spoon.
- Remove the slotted spoon pour the egg into the vortex and set the timer for 3- 4 minutes.3 whole room temperature eggs
- Wait for 30 seconds before adding another egg.
- Finally, remove the eggs with a slotted spoon.
- Place the egg onto the paper towel to remove water.
- Serve immediately.
Notes
- Poached eggs can be made ahead of time by a day or two.
- Poached eggs will be good for several days inside the fridge.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 54 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 140 mg | 47 % |
| Sodium 53 mg | 2 % |
| Potassium 52 mg | 1 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 5 g | 9 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 4servings | Calories: 54kcal | Protein: 5g