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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 1 servings |
||
| Calories 153 | ||
| Calories from Fat 89 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 423mg | 141% | |
| Sodium 2466mg | 102% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 1.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.9g | ||
| Protein 12.6g | 25% | |
Ingredients
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 2 large eggs
- water
Directions
1
Fill a 10" high sided frying pan with water until near the top.2
Add salt and vinegar to the water and bring it to a boil.3
Meanwhile, place the eggs in separate small bowls (coffee mugs work too!).4
Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan.5
Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.
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- Course > Breakfast
- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Peter J
On Apr 6, 2007
This technique works really well and the eggs turned out great. The salt and vinegar in the recipe is about raising the boiling point of the water and not flavor so it's OK to use even if you don't like the taste of either. Eggs cook best at room temperature so if they have been in the refrigerator it's worth cracking them when starting to boil the water to give them a little time to warm up. I cooked for 4 minutes and enjoyed over toast with a little cracked black pepper, thanks for posting!
From: luvmybge
On Feb 1, 2007
Yeah!! I had this for breakfast. Perfect! I only used one egg and much less salt, but the egg had a perfect shape and was done just the way I like it. I let mine sit for 3 minutes and 45 seconds. Not a big mess.. no boiling over or foaming up. I like this recipe better than the microwave recipe for poached eggs. (I put a slice of bacon in the microwave while the egg was cooking) 
Thanks Grooved Pavement for an easy recipe.
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