Poached eggs seem to be in vogue these days everywhere you look, especially when you are out for brunch. They are simple to make at home and can be a versatile addition to your breakfast menu.
I use white distilled vinegar to help the poaching process. You can use other types of vinegar (e.g. wine or balsamic), but they will tend to discolor the egg. Since we “eat with our eyes” it is probably best to stick with the white vinegar if possible.
Eggs are a source of cholesterol (185 mg per egg), so if you are following a heart healthy eating plan, you will want to limit how often you enjoy whole eggs and other foods which are high in cholesterol.
How to Poach an Egg (makes 1)
- 3-4 cups water
- 1 Tbsp. white distilled vinegar
- 1 large egg
1. Fill a medium sized skillet to about 2/3 with water.
2. Add vinegar to the water.
3. Heat the mixture until it is just below a rolling boil. If water is boiling too vigorously, the egg will become tough.
4. Crack the egg into a bowl.
5. When the water is hot, slide the egg into the water
and cook for 3-4 minutes until the egg is done (both white and yolk are firm).
6. Remove from water using a strainer spoon and serve immediately.
Nutrition information per serving: 70 calories; 5 grams fat; 1.5 grams saturated fat; 185 mg cholesterol; 85 mg sodium; 0 grams carbohydrate; 0 grams dietary fiber; 6 grams protein (values are approximate).