One ingredient and 15 minutes is all you need to make these delicious poached eggs – perfect for a dinner.
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).
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.
Cook eggs 3 to 5 minutes or until whites and yolks are firm and not runny. Carefully remove eggs with a slotted spoon.
Whether the eggshell is white or brown depends on the breed and diet of the hen. Flavor, nutritive value and the way the egg cooks are the same for both kinds.
Break each 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.