Kristine's Kitchen · by Kristine Rosenblatt
Poached Eggs {How to Poach an Egg}
NUTRITION · PER SERVING10M COOK
CAL 4%·PRO 12%
CARBS 0G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple technique for poaching eggs to creamy, runny perfection. A versatile protein for toast, salads, grain bowls, or eggs Benedict.
mainamericanegg disheggs🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 1- 1 large egg*
- 1 tablespoon white wine vinegar (optional)
At a glance
PER SERVING · TIME 10M
CAL 4%·PRO 12%
CARBS 0G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% 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
- 3m
- Cook
- 3m
- Sodium
- 65mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 24mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.