Poaching an egg adds no fat.
You might think of a poached egg as a boiled egg without its shell. Use poached eggs in eggs Benedict or an egg breakfast sandwich, or eat with buttered toast. Poaching an egg adds no additional fat, making this a good choice if you're watching your fat intake. One poached egg has approximately 70 calories and 6 gr protein.
Instructions
1. Fill the skillet 2/3 full of water. Bring the water to a boil, then turn down the heat to simmer. Add the vinegar and salt. The salt and vinegar help the egg coagulate, so it doesn't disperse all through the water.
2. Crack an egg into the small bowl, being careful not to break the yolk. Carry the bowl to the skillet of simmering water and hold it just above the water. Tilt the bowl and let the egg slide into the water. Repeat with a second egg if you like.
3. Allow the eggs to simmer in the water for 2 to 3 minutes. Spoon water over the yolks several times, to help set them. Remove pan from heat and cover the skillet with a lid. Let the eggs sit in the hot water for 6 minutes.
4. Transfer the eggs from the water to a plate, using the slotted spoon. Season with salt and pepper if desired.
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