Ingredients
- 2 large eggs, cold
- 2 tsp white vinegar
- 1 tsp salt
- 4-6 cups of water
Directions
- Crack each egg into individual custard cups or small ramekins or short glasses.
- In a 2-3 quart pot fitted with a lid, add enough water to come 2 inches up the sides. Add 1 teaspoon salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
- Use a spatula or a spoon to circle the water and get it going into one clockwise or counterclockwise direction.
- Slowly, as close to the surface of the water as possible, slide one egg at a time into the center of the whirlpool. The swirling water will help prevent the white from "spindling" or spreading out in the pan.
- Turn off the heat, cover the pot and set your timer for 5 minutes. Trust the process and do not check on the eggs or remove the lid. If you like your poached eggs less runny, add an additional 30 seconds to the timer.
- Remove the eggs with a slotted spoon and quickly blot the bottom of the spoon with a paper towel. Place eggs directly onto a plate and serve immediately or place them into an ice bath and refrigerate up to 8 hours. Reheat them in hot water just prior serving.
Nutritional Facts
- Calories
- 145
- Fat
- 9.9g (Saturated Fat: 3.1g)
- Carbohydrates
- 0.9g
- Fiber
- 0g
- Sugar
- 0.8g
- Protein
- 12.6g
- Sodium
- 149mg
