Poached Eggs

• servings: 4 servings
• total time: 20 minutes

Ingredients

4 eggs

Directions

Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F (82 to 88°C) on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.

Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.

Nutrition

• Serving Size: Makes 4 poached eggs
• Calories: 72 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 71 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 6 g