Poached Egg With Butter Toast
By: Cuisine Paradis...
Published: Tuesday, May 3, 2011 - 7:04am

Ingredients




2 teaspoons White Vinegar
2 Fresh Eggs, at room temperature
Butter Toast, to serve

Preparation

1 Pour cold water into a large saucepan at least 8 - 10cm deep. Add in white vinegar and bring to boil over medium heat. 2 Reduce heat to low(water should still be simmering around the edge with tiny bubbles). 3 Crack 1 egg at a time into a shallow bowl, using a spoon stirring water to create a whirlpool. (stir about 5 - 6 rounds) 4 Slowly tip egg into water while with the whirlpool spinning and for 2 minutes for soft yolk or 3 minutes for firm. 5 Using a slotted spoon, remove egg from water, drained well and serve it on toast. 6 Skim foam from water and poach remaining egg.

About


For Poaching method, the egg is cracked into a bowl then gently slid into a pan of simmering water and cooked until the egg white has almost solidified but the yolk still remains soft.