The secret to perfectly poached eggs is a bit of vinegar in the simmering water.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 1/2 cup distilled white vinegar
- Kosher salt
- 8 large eggs
- Buttered toast or English muffins and tomato slices, for serving
Instructions
- Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet.
- Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 150 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 372 mg |
| Sodium | 317 mg |