The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (4)
How to Make Poached Eggs
NUTRITION · PER SERVING7M COOK
CAL 4%·PRO 13%
CARBS 0G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G60% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for cooking perfectly poached eggs. A versatile cooking technique that yields tender eggs for topping salads, toast, or grain bowls.
componentamericanegg dish🥄 saucepan🍳 skilletdairy freegluten freevegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 eggs
- 1 teaspoon salt
- 2 teaspoons distilled white vinegar (optional)
At a glance
PER SERVING · TIME 7M
CAL 4%·PRO 13%
CARBS 0G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G60% OF CAL
2G SAT3G 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
- 459mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 28mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.