Basic Poached Eggs
For a light lunch or dinner, serve poached eggs atop steamed vegetables, such as tender asparagus. The soft yolk provides a built-in sauce.
Ingredients
- 4 eggs, cold
- salt and pepper, to taste
Directions
- Heat 2–3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently.
- Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3–5 minutes. Do not stir.
- Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Sprinkle with salt and pepper. Serve immediately.
Nutrition
% Daily Value
Calories
65
Calories from Fat
40
% Daily Value
Total Fat
4g
7%
Saturated Fat
1g
7%
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
186mg
62%
Sodium
62mg
3%
Potassium
59mg
2%
Total Carbohydrate
0g
Dietary Fiber
0g
0%
Sugars
0g
Sugar Alcohols
0g
Protein
6g
11%