Poached Eggs



  • water
  • milk
  • broth
  • tomato juice
  • wine
  • 4 entire eggs
  1. 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.
  2. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
  3. With slotted spoon, lift out eggs. Drain in spoon or on paper towels.
  4. Trim any rough edges and serve on toast, or other base.


71 calories, 5g fat, 2g saturated fat, 211mg cholesterol, 147mg sodium, 0g carbohydrate, 0g fiber, 6g protein