Perfect Poached Eggs on Toast
The perfect poached egg on toast has a runny yolk and a solid white which you'll achieve if you follow my simple steps!
Servings 1 +
Ingredients
- Eggs large
- 2 – 3 glugs of white distilled vinegar about a tablespoon, though I've never measured
- Buttered wholemeal toast
- Salt
Instructions
- Fill a frying pan with 3.5cm of boiling water from the kettle (energy efficient).
- Add the vinegar and bring back to the boil.
- Break the egg into a ramekin/small bowl and gently lower the egg into the water tipping out gently, continue with the number of eggs required.
- Time the eggs for 3 minutes to have a cooked white and a runny yolk. If you prefer yours firmer just increase the time by a minute.
- Using a slotted spoon, place your eggs onto a couple of sheets of kitchen roll to blot away any residual water.
- Place on buttered toast and serve with a sprinkle of salt or ketchup if desired.
Notes
The vinegar is vitally important to enable the egg to keep its shape and not spread whilst cooking!