Poached Eggs on Toast

There’s really only one thing you need to know about poaching eggs, and it’s all about vinegar. Bring a medium sized saucepan to a racing boil and add a tablespoon of white vinegar. Once it’s racing again, add one egg at a time, breaking them directly into the boiling water quickly (so as not to burn your hands and to keep the whites as together as possible). Fish them out with a utensil of your choosing and then put it atop your toast once it’s cooled.

Share in the Discussion