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Poached Eggs
3
1
1
3
1
Cup Water
/2 Teaspoon White vinegar
/2 Teaspoon Salt
Large Eggs
/2 Fat; 0 Other Carbohydrates
Bring 3 cups of water to a boil with the vinegar and salt in a small
saucepan over high heat. Crack an egg into a cup and slide the egg gently
into the water. Crack another egg into the cup and while the water returns
to a boil, slide this egg into the water as well. Repeat with the third egg.
When the water returns to a boil, reduce the heat to low and simmer until
the eggs are set. Watch carefully and remove the eggs when the yolks are
still soft, about 2 to 2 1/2 minutes.
(Test by lifting an egg slightly out of the water on a slotted spoon and
gently pressing the center with your finger; the yolk should be soft and the
white firm.)
Drain on paper towels. Poached eggs can be made ahead and immersed in a bowl
of water in the refrigerator. Reheat by immersing briefly in simmering
water.
Yield: 3 poached eggs
Poached Eggs
477
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