Ingredients
1 large egg
1 tablespoon white Directions
Step 1
Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low–the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
Step 2
Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
Step 3
When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
Step 4
Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
