Calories
125 cals
Fat
8 g
Saturated Fat
3 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
3 g
Carbohydrates
1 g
Sugar
1 g
Fiber
0 g
Protein
11 g
Sodium
218 mg
Poached eggs seem to be difficult to make. There are molds, poaching rings, and all manner of kitchen paraphernalia to do something very basic and simple. The only purchase you really need to make is a carton of very fresh eggs. The white of an old egg is flat and watery, leaving the yolk high and dry and easily broken. The whites also spread all over the pan, explaining all those molds. When you break a fresh egg into a pan, the white is viscous and domed high around the yolk. These fresh whites make poaching easier. They hold their shape and cushion the yolk, making it less easy to break.