Make perfect poached eggs for breakfast with our fabulous recipe and ‘eggspert’ tips!
Ingredients
- 2 teaspoons white vinegar
- 4 eggs, at room temperature
- Bread, toasted, buttered, to serve
Method
- Step 1Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge).
- Step 2Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water.
- Step 3Skim foam from water. Poach remaining eggs. Serve eggs on toast.
- Vegetarian
Nutrition
654 kj
Energy
11g
Fat Total
4g
Saturated Fat
15g
Protein
434mg
Cholesterol
158.37mg
Sodium
All nutrition values are per serve
Notes
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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