How to make:

Pour 2 tablespoons of vinegar into the poaching water.

Crack open eggs one at a time, into a small bowl.

Bring the water to a boil, and then reduce temperature.

When water reaches a gentle simmer, pour egg into a ladle.

Gently transfer eggs into simmering water.

The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.

Poach the eggs for 3 minutes spooning the simmering water over the eggs.

When the whites become opaque and feel firm to the touch they are done.

Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.

Serve immediately.

One serving=73 calories

Carbs:5g

Fat:1g

Protein:7g

Enjoy!!!

LTC Torque Fitness & Wellbeing Team!