INGREDIENTS

INSTRUCTIONS

Bring 3 cups of water to a boil with the vinegar and salt in a small
saucepan over high heat. Crack an egg into a cup and slide the egg gently
into the water. Crack another egg into the cup and while the water returns
to a boil, slide this egg into the water as well. Repeat with the third
egg. When the water returns to a boil, reduce the heat to low and simmer
until the eggs are set. Watch carefully and remove the eggs when the yolks
are still soft, about 2 to 2 1/2 minutes.
(Test by lifting an egg slightly out of the water on a slotted spoon and
gently pressing the center with your finger; the yolk should be soft and
the white firm.)
Drain on paper towels. Poached eggs can be made ahead and immersed in a
bowl of water in the refrigerator. Reheat by immersing briefly in simmering
water.
Yield: 3 poached eggs
Converted by MC_Buster.
Per serving: 197 Calories (kcal); 13g Total Fat; (61% calories from fat);
16g Protein; 2g Carbohydrate; 561mg Cholesterol; 1254mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C66
Converted by MM_Buster v2.0n.

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