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Description
Poaching eggs can feel intimidating, but they are really quite easy. The secret to creating the ideal tender, gently cooked whites and runny yolks is to be super organized, because timing is everything with this one. A little vinegar in the barely simmering water also helps the egg whites hold their shape. That’s pretty much all you need to know! But for bonus points if you’re looking for picture-perfect eggs, you can use a blunt knife after poaching to trim any ragged edges. The recipe is a Yum…
ly original created by Kate McMillan .
Ingredients
- 1 Tbsp. distilled white vinegar
- 4 large eggs
Directions
- Fill a wide and deep frying pan or Dutch oven with 2 inches of water and set over high heat. Add vinegar and bring to a boil. Reduce heat so the water is barely simmering with just a few bubbles rising to the top.
- Break each egg into its own small bowl or ramekin. Quickly but gently, and working as close to the water as you can safely get, carefully pour each egg out of its bowl into the water and set a timer for exactly 3 minutes.
- Carefully but quickly use a slotted spoon to remove each egg to a paper towel-lined plate. Serve at once.
- If you aren’t serving immediately, transfer poached eggs from the simmering water to a bowl of ice water for 2 minutes, then transfer them to the paper towel-lined plate. Cover and refrigerate for up to 2 days. To reheat, let eggs stand at room temperature for about 20 minutes and then, using a slotted spoon, gently slip eggs into a small pan of gently simmering water for 35 seconds.
NutritionView More
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Calories70Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol210mg70% |
Sodium70mg3% |
Potassium65mg2% |
Protein7g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber |
Sugars<1g |
Vitamin A6% |
Vitamin C |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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