Ingredients

  • 4 cups water
  • 3 tablespoons white vinegar
  • 8 eggs
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      72 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams sugars; 6 grams protein; 186 milligrams cholesterol; 75 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight poached eggs

Preparation

  1. Put the water in a fairly wide nonstick skillet. Add the vinegar and bring to the simmer.
  2. As gently as possible, break the eggs into the water, taking care that they are spaced apart so that the whites do not touch. The water should be barely simmering. Cook until the whites are set and the yolks remain runny, about two and one-half to three minutes. Using a slotted spoon, drain the eggs on paper towels, handling them as carefully as possible to prevent the yolk from breaking.

10 minutes

Dining and Cooking