Poached Eggs with Vinegar
Poaching is a wonderful way to prepare eggs,and poached eggs form the basis of many classic dishes, such as Eggs Benedict. Vinegar helps the egg whites hold their shape.
- Servings
- 2
- Type
- Snack, Breakfast
Ingredients
Directions
- 1Bring to a boil enough water to inch up the side of a large, deep skillet.
- 2Add the vinegar and salt, and bring to a bare simmer.
- 3Break the eggs, one at a time, into saucer or small bowl and slip them into the water.
- 4Poach the eggs over low heat until the whites are firm, 2-3 minutes.
- 5Remove the eggs with a slotted spoon.
- 6Serve immediately with or without Hollandaise sauce.
Nutrition per serving
Nutrition Facts
Per 1 serving (118 g)
Calories150
Total Fat9.9 g
Saturated Fat3.1 g
Trans Fat0 g
Cholesterol423 mg
Sodium1,303 mg
Total Carbohydrate0.8 g
Dietary Fiber0 g
Sugars0.8 g
Protein12.6 g
- Potassium
- 134 mg
Per 100 g
- Calories
- 127
- Protein
- 10.7 g
- Carbs
- 0.7 g
- Fat
- 8.4 g
150kcal
- Protein 35%
- Carbs 2%
- Fat 63%
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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.