Author Notes
I love eggs. Most of the time I go to fancy brunches with my girls for poached eggs. Then I finally learned to do it myself. I love this so much! —Kate Pinot
Ingredients
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1
free range organic egg
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1 tablespoon
(maybe a little less but more than teaspoon) of vinegar ( I prefer apple cider vinegar)
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Salt & Pepper to taste
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1
English Muffin- whole wheat or millet
Directions
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Set a pot of water on the stove and bring to almost boiling. More like an active and very heated simmer.
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Add your vinegar, let simmer. It should not be boiling, just hot
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Toast muffin (I use the oven so need more time than most)
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Crack an egg into a bowl. If the yolk breaks you will have to do it again. So use some finesse. Also, this bowl should be small-ish. like a cereal bowl
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Swirl the water in a circular motion. Get it moving and then...
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Now take your bowl and lower it to just above the water, slightly tilted. Now put the egg into the water with ease.
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Allow it to cook for about 5 minutes depending on how you like your yolks. After 2-3 minutes you'll be able to take a spatula or similar and find the egg in the murky water and lift lightly to the top so you can view the yolk.
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If your tool is a flat with holes that's best as it strains out all extra water when you're lifting it from the water onto your bread. I often use a spatula and try to train it at an angle because I use the spatula for almost everything.
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Enjoy!
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