A Perfectly Poached Egg

Taken from a Cincinnati Enquirer newspaper clipping.

Prep and cook times: Less than 5 minutes.

• 1 teaspoon vinegar or lemon juice
• 1 fresh egg

Fill a small skillet with water to a depth of about 2 inches. Add vinegar or lemon juice and bring quickly to a boil. Reduce heat to lowest setting and break the egg carefully into a custard cup. With a large spoon, carefully stir simmering water in one direction to create a small whirlpool, then gently slide the egg into the center of the whirlpool.

Cook 2-3 minutes, or until white is firm and yolk is barely set. Makes 1 serving.

Per egg: 75 calories; 5 g fat, including 1.6 g
saturated fat; 213 mg cholesterol; 63 mg sodium; 06 g total carbohydrate; 6 g
protein; 0 dietary fiber.

Exchanges: 1 meat; 1/2 fat.

Courtesy Frances Price, registered dietician and chef living in Maryland.