Poached egg

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 150, total fat 10 G., saturated fats 3 G., proteins 13 G., carbohydrates 1 G., fiber 0 G., cholesterol 372 mg, sodium 317 mg, sugar 1 G.

To get a perfectly poached egg, add a little vinegar to the water and cook at a very gentle simmer. If you need to cook several eggs at once, it's best to use a wide, deep frying pan. With a little practice, you'll be delighting your loved ones with elegant poached egg toast for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups distilled white vinegar
8 large eggs
Buttered toast or English muffin and tomato slices, to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, toasts

Cooking the dish according to the recipe:

In a medium shallow saucepan or large skillet, combine vinegar, 1/2 teaspoon salt, and 4 cups water and bring to a gentle simmer.
Crack an egg into a small bowl and carefully lower it into the hot vinegar water. Quickly repeat with the remaining eggs. Cook, turning them occasionally with a slotted spoon, until the whites are set but the yolks are still soft, 3-5 minutes.