By Claire Merritt
Perfect Pouched Egg
8 steps
Prep:15minCook:7min
It may be difficult to make a pouched egg, but not with this recipe! There is a technique to it and a few tips, however, with practice; you'll be making the perfect pouched eggs!
Tips:
Use fresh eggs! Old eggs will fall a part.
Use HOT water.
The faster the spin, the better looking your egg will be!
Updated at: Thu, 17 Aug 2023 07:35:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Glycemic Load
0
Low
Nutrition per serving
Calories66.1 kcal (3%)
Total Fat4.2 g (6%)
Carbs0.5 g (0%)
Sugars0.2 g (0%)
Protein5.5 g (11%)
Sodium63.2 mg (3%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Boil a large pot of water.
Pot
waterStep 2
When boiled, add in the vinegar.
vinegar1 TbspStep 3
In a small bowl, using a strainer, crack your egg and remove any old egg white. Keep your egg yoke and most egg white.
Bowl
Strainer
egg1 Step 4
Using a large spoon, stir the boiled water until a fast, circular, spinning motion begins.
Slotted SpoonStep 5
While still spinning, transfer your egg to a pot. Using a ramekin or cup might be easiest.
egg1 Step 6
Put the lid on your pot, turn down the stove to medium heat, and let your egg sit for 2 - 3 minutes.
LidStep 7
After your 2 - 3 minutes is up, take the egg out of the water using a slotted spoon and dry with paper towel.
Slotted Spoon
Paper Towelegg1 Step 8
Transfer to a plate and sprinkle salt and pepper for taste.
Plate
black pepper
saltNotes
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