Poached Eggs and Naked Boiled Eggs

Serves: 5
Total Calories: 9




1. Fill a 1- or 2-quart pot (depending on the number of eggs you are poaching) with 3 inches of water and place over high heat. As soon as the water begins to boil, reduce the heat to medium or medium-low to maintain the simmer.
2. Crack the eggs over the pot and gently drop them into the water. The water temperature will drop and the water will stop boiling, but don’t change the heat setting. Gently separate the eggs with a slotted spoon.
3. Simmer for 3 to 5 minutes, or until the whites are thoroughly cooked but the yolks are still runny. Remove the eggs from the water with a slotted spoon and serve immediately. Add salt and pepper to taste.

Important tip
If you’d rather not break the eggs directly into the simmering water, crack them into a teacup or on a saucer and then gently slide them into the pot. And if you break a yolk, make scrambled eggs instead!

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 5

This Poached Eggs and Naked Boiled Eggs recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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