Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.95 Kcal (900 kJ) | ||
| Calories from fat | 135 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 23% | |
|---|---|---|---|
| Cholesterol | 558mg | 186% | |
| Sodium | 1390.01mg | 58% | |
| Potassium | 207.29mg | 4% | |
| Total Carbs | 1.5g | 1% | |
| Protein | 19.5g | 39% | |
| Iron | 3mg | 17% | |
| Calcium | 156mg | 16% | |
| Amount Per 100 g | |||
| Calories | 24.81 Kcal (104 kJ) | ||
| Calories from fat | 15.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 23% | |
|---|---|---|---|
| Cholesterol | 64.4mg | 186% | |
| Sodium | 160.42mg | 58% | |
| Potassium | 23.92mg | 4% | |
| Total Carbs | 0.17g | 1% | |
| Protein | 2.25g | 39% | |
| Iron | 0.3mg | 17% | |
| Calcium | 18mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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