CALORIE COUNT: 118
Poaching or boiling an egg avoids the addition of careless calories. But poaching eggs—like marriage—is a simple business that can quickly get complicated. The method here is the established one, involving a bit of swirling and a dash of vinegar. For a couple of clever alternative methods, and one that allows you to poach eggs in advance.
Bring a large pan of lightly salted water to a boil and keep at a simmer over gentle heat. Crack a medium egg into a cup. Swirl the simmering water; add 11/2 teaspoons vinegar to help the egg white coagulate; then gently add the egg. Poach for 2 to 3 minutes or till set to your liking. Remove it from the pan with a slotted spoon and set to dry on paper towels. Serve with 2 slices lean ham (1/3 to 1/2 ounce/10 to 15g each), or with steamed asparagus and a scant grating of Parmesan (about 1 teaspoon).
NB
EGG YOLKS ARE ONE OF THE FEW NATURAL SOURCES OF VITAMIN D IN THE DIET, NECESSARY FOR CALCIUM ABSORPTION AND TO KEEP BONES HEALTHY.