Nutritional Information: 71 calories, 5g fat, 2g saturated fat, 211mg cholesterol, 147mg sodium, 0g carbohydrate, 0g fiber, 6g protein
|water, milk, broth, tomato juice, wine, or other liquid|
- In saucepan or skillet, bring 2 to 3 inches of liquid (water, milk, broth, tomato juice, wine or other liquid) to boiling. Reduce heat to keep liquid gently simmering. Break eggs, one at a time, into custard cup or saucer or break several into a bowl. Holding dish close to liquid's surface, slip eggs into liquid.
- Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
- With slotted spoon, lift out eggs. Drain in spoon or on paper towels.
- Trim any rough edges and serve on toast, or other base.