Here’s a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we’ve got a little step in the middle that makes it easier if you’re doing this for a larger group.
Ingredients
- 1 teaspoon champagne vinegar
- ½ teaspoon salt
- 2 eggs, as fresh as possible
Directions
Step 1
Fill a bowl with ice water.
Step 2
Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
Step 3
Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
Step 4
Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Cook’s Notes:
Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 72 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat2g | 8% |
Cholesterol186mg | 62% |
Sodium652mg | 28% |
Total Carbohydrate1g | 0% |
Total Sugars0g | |
Protein6g | |
Calcium27mg | 2% |
Iron1mg | 5% |
Potassium69mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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