Poached Eggs

Poached Eggs

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

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

4
eggs
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Tip
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.
Poaching Eggs
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:

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*:
    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:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.