Poached Egg
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 serving
- 2 tablespoons salt
- 2 quarts water
- Carbohydrate 0 g(0%)
- Cholesterol 160 mg(53%)
- Fat 4 g(6%)
- Protein 5 g(11%)
- Saturated Fat 1 g(7%)
- Sodium 4513 mg(188%)
- Calories 62
Preparation Add 1 teaspoon unflavored vinegar and 2 tablespoons salt to water. Bring to a rapid boil, and lower the flame until the water merely shivers. With a wooden spoon, stir water in a rotary movement so as to form a whirlpool in the center. Crack an absolutely 100 percent fresh egg into a cup. Lift the cup with your left hand while you are stirring with your right, and in a simultaneous motion, stop stirring and slide the egg into the very center of the whirlpool. Cook 3 1/2 to 4 minutes, slightly longer for a harder yolk.
Preparation Add 1 teaspoon unflavored vinegar and 2 tablespoons salt to water. Bring to a rapid boil, and lower the flame until the water merely shivers. With a wooden spoon, stir water in a rotary movement so as to form a whirlpool in the center. Crack an absolutely 100 percent fresh egg into a cup. Lift the cup with your left hand while you are stirring with your right, and in a simultaneous motion, stop stirring and slide the egg into the very center of the whirlpool. Cook 3 1/2 to 4 minutes, slightly longer for a harder yolk.
