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Nutrition Facts
Serving Size 100 g
(Approx. 3 Servings)
Amount Per Serving
Calories 140 Calories From Fat 90
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 370 mg 123%
Sodium 300 mg 13%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 13 g
Vitamin A 10% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Perfect Poached Eggs

Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
3  People


Recipe makes 3 Servings

2 Tsp white vinegar
6 large eggs
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Fill a large non-stick skillet with enough water to fill 1/3 of the pan. Add 2 teaspoons of white vinegar. Bring liquid to a boil. While water is coming to a boil prepare eggs.
Crack eggs into individual bowls. When water is boiling turn down to low heat. Hold each bowl as close to surface of water as possible without touching to ensure egg stays together when adding to water.
Put eggs at least 2 inches apart to keep them from sticking to one another. Cook eggs for 3 to 4 minutes. At 3 minutes the yolk is still very runny and 4 minutes results in a more cooked yolk that will still run when poked.
When eggs are cooked to your liking, using a slotted spoon remove each to a paper towel lined plate to drain. Repeat this step with each batch of eggs.
Chef's note: *Times may vary slightly if stove-top temperature is hotter. 3 to 5 minutes is usually the sweet spot for a fully cooked white and runny yolk.


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