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

    Perfect Poached Eggs. Photo by ~Leslie~

    1/5 Photos of Perfect Poached Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    4 mins

    1 mins

    3 mins

    CountryLady's Note:

    Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

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    Ingredients:

    Yield:

    eggs

    Units: US | Metric

    • water (1 1/2-inch in bottom of pot or a deep skillet)
    • 2 tablespoons vinegar
    • 8 eggs

    Directions:

    1. 1
      Pour 2 tablespoons of vinegar into the poaching water.
    2. 2
      Crack open eggs one at a time, into a small bowl.
    3. 3
      Bring the water to a boil, then reduce temperature.
    4. 4
      When water reaches a gentle simmer, pour egg into a ladle.
    5. 5
      Gently transfer eggs into simmering water.
    6. 6
      The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
    7. 7
      Poach the eggs for 3 minutes spooning the simmering water over the eggs.
    8. 8
      When the whites become opaque and feel firm to the touch they are done.
    9. 9
      Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
    10. 10
      Serve immediately.

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    Ratings & Reviews:

    • on May 11, 2009

      55

      The perfect way to poach eggs, these are great! For me, 2 1/2 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. Thanks for posting CountryLady!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2003

      45

      I am the only poached egg eater in this house. Therefore, I do not make 8 eggs at one time! However, I always add a little vinegar to "keep the whites together". It is a great little trick!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2004

      45

      This worked out very nicely. I don't think I turned the heat up high enough at first though, as it took a very long time for my water to simmer! But once it did, the eggs were good and it was easy. I even got my 2 year old to have some, and she has always refused eggs!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)

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    Nutritional Facts for Perfect Poached Eggs

    Serving Size: 1 (430 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.1
     
    Calories from Fat 42
    59%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 186.0 mg
    62%
    Sodium 71.0 mg
    2%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 6.2 g
    12%

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