PREP TIME: 5 min
COOK TIME: 5 min
READY TIME: 10 min
CALORIES: 143 Kcal
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- 1 egg
- 1.5 lt water impotenciastop.pt
1 Have a 7-10 cm (3-4 inch) frypan full of rapidly simmering water.
2 Break each egg into a cup and gently slip the egg into the pan.
3Stir the rapidly simmering water to form a whirlpool for a neat oval-shaped poached egg.
4Allow the egg to cook for 3-4 minutes before removing it from the pan with a slotted spoon.
Cooking Times: When poaching at a gentle simmer, we find that four minutes gives us an egg with firm whites and a runny yolk. Four and a half minutes is perfect if we want a yolk that’s just starting to set. Five whole minutes works for the times when we want a set yolk that is still custardy and soft.
Shallow Water: The shallow water helps keep the egg contained. There’s only so far up or down that it can go. We usually poach our eggs in a 2-quart saucepan filled with 2-3 inches of water.
Splash of Vinegar: Vinegar, or even lemon, helps the egg whites to set more quickly and we get fewer wispy bits when we add a tablespoon or two to the simmering water.
Use Fresh Eggs: The fresher the egg, the more tightly the whites stay together.
Calories: 143 Kcal
Total Fat: 9 g
Cholesterol: 370 mg
Carbohydrate: 0.7 g
Protein: 13 g