Vegetables

Poached Egg

Name: Poached Egg
Total time: 6 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 4 eggs; 1 tbsp vinegar

An egg slipped into gently simmering water with vinegar for 3 minutes: firm white, runny yolk.

⏱ 6 min

1
Bring a deep pot with water, 7–8 cm deep, to a gentle simmer and add the vinegar.
StovePot
2
Crack each egg into a small cup, stir the water in a circle and slide in one egg.
💡The vinegar sets the white quickly, and the whirlpool wraps it around the yolk: the egg stays round instead of spreading through the water.
3
Cook 3–4 minutes, until the white is set and the egg is springy to the touch, and lift out with a slotted spoon.
StoveSlotted spoon

72calories

6 gprotein

0 gcarbs

5 gfat

● protein 36%● carbs 2%● fat 62%

Per serving (54 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Vinegar →

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

Possible additions: Vinegar in the water · Amount of water · Salt in the water