Poached Eggs

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One ingredient and 15 minutes is all you need to make these delicious poached eggs – perfect for a dinner.

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Member Reviews ( 2 )

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PREP TIME 10 Min
TOTAL TIME 15 Min
SERVINGS 4

4: eggs

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1 In a 10-inch skillet or 2-quart saucepan, heat 2 to 3 inches of water to boiling. When the water comes to a rolling boil, reduce the heat until water is just simmering (bubbles rise slowly and break just below the surface).
2 Break an egg into a custard cup, small bowl or saucer. Hold the custard cup close to the water’s surface and carefully slip the egg into the water. Repeat with the remaining eggs.
3 Cook eggs 3 to 5 minutes or until whites and yolks are firm and not runny. Carefully remove eggs with a slotted spoon.

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Nutrition Information:

1 Serving (1 Serving)

Calories 80

(Calories from Fat 50),

Total Fat 5g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 210mg;
Sodium 60mg;
Total Carbohydrate 0g

(Dietary Fiber 0g,
Sugars 0g),

Protein 6g;

Percent Daily Value*:

Vitamin A 6 %;
Vitamin C 0 %;
Calcium 2 %;
Iron 4 %;

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 8/20/2011 9:37:39 AM REPORT ABUSE Becksterzz said:

Rating:

Wow my first ever perfect poached eggs (and I have tried). I added 1 tsp white vinegar to water - heard that helps keep the whites from breaking apart and I keep trying everything. Think the description of water was the key.

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