- Special Pricing
There are lots of ways to poach an egg. We tried 'em all. This was the winning method.
- 4 large eggs
- 1/4 cup distilled white vinegar
- The poaching pot is much easier to clean if it's still warm from cooking.
Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.
Break each egg into a small bowl. Fill a large straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add the vinegar. Reduce to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan.
Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
74 calories; 5g total fat; 2g total saturated fat; 211mg cholesterol; 147mg sodium; 0g carbohydrates; 0g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .