Poached Eggs
Course: Breakfast, LunchCuisine: Gluten Free, VegetarianDifficulty: Medium
Servings
2
servingsPrep time
2
minutesCooking time
5
minutesCalories
300
kcalEasy to make and quick to prepare, poached eggs taste great on toast and are an essential for that brunch classic Eggs Benedict. Follow these easy steps to become a poached egg pro.
Ingredients
1-2 eggs per person
1 Tbsp white vinegar
Toasted bread or English muffins to serve
Salt and pepper to taste
Directions
- Fill a large shallow frying pan, or a small – medium pot with water 3 – 4 cm deep and heat to a rolling boil.
- Add vinegar.
- Break an egg into a small cup and reduce to a low heat.
- Gently pour the egg into the water and repeat with any additional eggs.
- Cook gently for 3 – 5 minutes, until cooked to your liking, or when the yolk is set and the white is almost firm.
- Lift the eggs out using a slotted spoon or fish slice and drain excess water. Gently pat the spoon or slice on top of a paper towel or tea towel to help this process.
- Serve eggs on toast or muffins.