Lexi's Clean Kitchen · by Lexi★ 5.0 (1)
How to Make Poached Eggs
NUTRITION · PER SERVING3M COOK
CAL 11%·PRO 37%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 15G60% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple technique for poaching eggs using just eggs and vinegar. The result is a perfectly cooked egg with a runny yolk, ready to serve on toast or in other dishes.
componenteggsdairy freegluten freepaleovegetarian
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Nutrition & ingredients
Ingredients
- 3 large eggs, or more as desired ((fresh!))
- 1 tablespoon white vinegar
At a glance
PER SERVING · TIME 3M
CAL 11%·PRO 37%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 15G60% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 195mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.