Poaching is a wonderful way to prepare eggs, and poached eggs are the basis of any number of classic dishes, such as Eggs Benedict. The addition of vinegar to the water helps the egg whites hold their shape.
PREP TIME: 15 MINUTES • COOK TIME: 2–3 MINUTES
4 SERVINGS
1. In a large, deep skillet, add water until it is 1 inch deep. Bring to a boil. Add the vinegar and salt, and lower the heat so that the water just simmers.
2. Crack the eggs, one at a time, into a saucer or small bowl, being careful not to break the yolks. Slip them one at a time into the water. Poach the eggs over low heat for 2–3 minutes, until the whites are firm.
3. Remove the eggs with a slotted spoon. Serve immediately.
PER SERVING
carbs: 1 gram; Net Carbs: 1 gram;
fiber: 0 grams; protein: 12 grams; fat: 10 grams; calories: 150
PHASES 1–4