A poached egg makes the perfect breakfast topper for a fresh slice of toast. There is a bit of technique involved but it is not overly difficult, follow these instructions for a perfect poached egg.
Makes 1 Poached Egg. Cooking Time 10mins.
You Will Need:
- 1 Large Egg
- 1 Tbsp Salt
- 2 Tbsp White Vinegar
- 6 Cups of Water
Boil the water in a medium sized pot over the stove. Add the salt and vinegar and turn the heat down until the water is simmering. Use a slotted spoon to gently stir the water in one direction so that it is smoothly spinning around the pot. Carefully crack one egg into the center of the whirlpool, the swirling water helps to keep the egg white from spreading out in the pot. After five minutes (or until cooked to your liking), gently lift the egg out of the water with the slotted spoon. Always cook eggs one at a time, they will not be able to be separated if two are dropped into the water together.
Poached eggs can be kept in cold water in the fridge for a day and can be heated up in warm water just before serving.