Recipes
Ingredients
- 1 or more large Gwendolyn's™ Organic egg
- 6 cups water
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
Nutritional Information
- Poaching eggs is a lower calorie method of cooking because they are not cooked in fat as with frying or scrambling.
- Eggs are an excellent source of choline, an important nutrient that most people are lacking
- Fill a 10” skillet with water, vinegar and salt. Heat until temperature reaches 200-205 degrees Fahrenheit and you can see tiny bubbles on the bottom of the pan.
- Crack the egg into a ramekin or small bowl. Gently pour the egg into the poaching liquid and poach to desired doneness.
- Use a slotted spoon to remove the egg.
Chef's Narrative
Poached eggs are traditionally the star of eggs benedict. They are also great simply eaten on buttered toast or atop corned beef hash.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 70mg, Potassium: 69mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 6g
Allergens:
Eggs
Chef's Narrative
Poached eggs are traditionally the star of eggs benedict. They are also great simply eaten on buttered toast or atop corned beef hash.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 5g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 70mg, Potassium: 69mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 6g
Allergens:
Eggs
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Ingredients
Nutritional Information
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