Poached eggs on toast

Quick and simple to make, and yummy…Using a large, wide pot, bring some water to the boil and add about 1/4 cup vinegar for every 4 litres (1 gallon) water; the vinegar helps to fix the egg proteins.  You don’t have to, but swirling the water just prior to adding an egg into the center of the ‘swirl’ will help to create a more spherical poached egg.  Of course, using this method you can only poach one egg at a time.  Nevertheless, for a nice runny egg, poach for 2 minutes and then remove using a slotted spoon and place on a paper towel (to allow the excess water to absorb).  Transfer the egg to buttered toast, a bit of freshly cracked black pepper and/or salt, and enjoy!

poached eggs

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s