Servings: 4 Prep 10 mins Cook 5 mins
Make It Make It:
1. Add water to a large skillet, filling to within 1 inch of the top. Bring water to boiling. Add the vinegar, then reduce heat so the liquid is just barely simmering.
2. Crack one egg into a small heat-proof bowl or custard cup. While tipping the bowl or cup, partially submerge the bowl or cup in the simmering liquid and very gently tip the egg in the water. Repeat with remaining eggs.
3. Cover the skillet and cook for 5 minutes. Carefully remove each egg with a slotted spoon.
Make Ahead Tip
- Cook eggs as directed. Place in an airtight storage container and chill up to 3 days. To reheat, bring water just to simmering in a saucepan or skillet. Add eggs and simmer for 30 seconds or until heated through.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 72, Fat, total (g): 5, chol. (mg): 186, sat. fat (g): 2, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, pro. (g): 6, vit. A (IU): 243, Thiamin (mg): , Riboflavin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, Cobalamin (Vit. B12) (µg): , sodium (mg): 71, Potassium (mg): 69, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.