Directions:
- Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
- While water is boiling, break each egg into a mesh strainer, letting the thin white drain away. Transfer the remaining yolk and white to a small bowl.
- Beat the eggs vigorously with a fork.
- Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir the water to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
- Turn off the heat and uncover the pot. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
- Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.83 Kcal (1146 kJ) | ||
| Calories from fat | 223.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.8g | 38% | |
|---|---|---|---|
| Cholesterol | 372mg | 124% | |
| Sodium | 142.3mg | 6% | |
| Potassium | 138.15mg | 3% | |
| Total Carbs | 1g | 0% | |
| Protein | 13g | 26% | |
| Iron | 2mg | 11% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 238.53 Kcal (999 kJ) | ||
| Calories from fat | 194.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.6g | 38% | |
|---|---|---|---|
| Cholesterol | 324.04mg | 124% | |
| Sodium | 123.95mg | 6% | |
| Potassium | 120.34mg | 3% | |
| Total Carbs | 0.87g | 0% | |
| Protein | 11.32g | 26% | |
| Iron | 1.7mg | 11% | |
| Calcium | 48.8mg | 6% | |
* 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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