4 Poached Eggs
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Complexity ({{ complexityCount }} votes)
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} ml vinegar
- salt
- blackpepper, ground
- {{ ingredientQuantities[4] * servingSize * 100 | roundTo:2 }} g lettuce
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g white bread
Preparation
Bring 2l of water with vinegar to boil in a pot. Once the water starts boiling, make a whirl in it with a wooden spoon and gently release an egg that you had put into a ladle in the water. The egg needs to move with the whirlpool and boil it that way for 3 minutes in a gentle whirlpool. Take a spoon, preferably with holes, and take the egg out, sprinkle with salt, pepper and serve with bread and fresh lettuce. Prepare each egg the same way, one after the other. The preparation is a little bit tricky but anyone can do it just fine. The egg yolk should stay liquid and the egg white should become firm. Not much salt is needed since 3% of an egg is salt.