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    You are in: Home / Recipes / Dizzy Poached Eggs Recipe
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    Dizzy Poached Eggs

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 30, 2013

      Worked like a charm! I only did one egg so scaled the water, vinegar and salt way back. Thanks! Made for My 3 Chefs event.

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    • on March 07, 2014

      This is the way to make a perfect poached egg! I scaled this back for 1 egg; I don't like the white to be runny so cooked about 3 1/2 minutes. Thanks for sharing the recipe! Made for the Best of 2013 event, recommended by I'mPat

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2014

      Have been using vinegar for years but this is the first time I recall spinning the water before adding the egg and it worked out perfectly. The yoke was nice and run, just the way we like it. Thanks for the post.

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    • on February 05, 2014

      Loved the method for poaching the eggs. By swirling the water, when the egg enters, it keeps it moving, and not letting it sit on the bottom of the pan. My only problem was that at 3 minutes, my whites were not firm (still watery) so I cooked another egg for a longer period of time with great results!! Thanks for sharing your recipe. Made for the "Best of 2013 Tag Game."

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    • on November 10, 2013

      Beautifully soft runny yolk and firm white, I scaled back for 2 eggs and cooked in a large deep frypan with a splash of vinegar. Thank toy NC SouthernBelle made for Name that Ingredient tag game.

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    Nutritional Facts for Dizzy Poached Eggs

    Serving Size: 1 (754 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 147.1
     
    Calories from Fat 85
    58%
    Total Fat 9.5 g
    14%
    Saturated Fat 3.1 g
    15%
    Cholesterol 372.0 mg
    124%
    Sodium 937.1 mg
    39%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 12.5 g
    25%

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