I love eggs and usually have them for breakfast but I don’t have poached eggs often. Not sure why as I love them. But this past weekend I have a craving for them. They aren’t difficult to make but you need to watch your timing. I learned my technique from my dad who has made some fabulous breakfasts over the years for us.
Start with a medium pan and pour 1/4 cup of white vinegar into the water. Bring to a boil.
While it is coming to a boil place the eggs in separate cups. You want to keep the eggs apart so one can go on each piece of toast.
Once the water is boiling it’s time to put the eggs into the water. You don’t want to plop them in! You need to roll the eggs in gently. Because of the timing of cooking you don’t want to poach a bunch of eggs at the same time otherwise you’ll have some overdone and some underdone.
I prefer my yolks runny so I cooked them for 2 minutes and 45 seconds. My dad prefers the golden colour but not runny so he cooks his for 4 minutes. Once done remove and place on the buttered toast.
I used this bread. Salt and pepper to taste.
A quick but delicious breakfast!