|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Poached Eggs |
|
Print this Recipe Prep Time: 15 minutes 1. In skillet or saucepan, bring 2 to 3 inches water and 1 tablespoon vinegar to a boil. Reduce heat to medium-low. 2. Allow 1 egg per serving. Break each egg into shallow dish; carefully place in water. Quickly spoon hot water over each egg until film forms over yolk. 3. Simmer about 5 minutes or until eggs are of desired doneness. With slotted spoon, remove eggs from water. Season to taste with salt and pepper. If desired, serve on buttered toast or English muffin. Nutrition Information Per Serving: Serving Size: 1 Egg * Calories: 70 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 65 mg 3% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 6 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Almost Hollandaise Sauce Eggs Benedict Ham and Vegetable Scrambled Eggs Skillet Corn Frittata Huevos Rancheros Baked Eggs Puffy Omelet Cheese Omelet Quiche Lorraine Cheese Souffle Fancy Baked Egg Scramble Stuffed Eggs with Mushroom Sauce Baked Broccoli Frittata Ham and Egg Enchiladas Black Bean and Corn Enchilada Egg Bake Egg 'n Bagel Dijon Weekend Breakfast Burritos Down-Home Creamed Eggs on Toasted English Muffins Phyllo Sausage Egg Bake Puff Pancake with Caramelized Fruit Classic French Toast Banana Stuffed French Toast Crunchy Oven French Toast Celebration Brunch Strata Southwestern Egg Bake Cook's Note: How to Make an Omelet Cook's Note: About Hard-Cooked Eggs Poached Eggs Hard and Soft-Cooked Eggs Scrambled Eggs Cook's Note: Firm or Soft Yolks? Cook's Note: Egg Safety Fried Eggs Cook's Note: Purchasing Eggs Cook's Note: Egg Nutrition |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
