The perfect poached egg brunch
Kate Pinot
- Serves
- 1
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!
Ingredients
- 1 free range organic egg
- 1 tablespoon (maybe a little less but more than teaspoon) of vinegar ( I prefer apple cider vinegar)
- Salt & Pepper to taste
- 1 English Muffin- whole wheat or millet
Featured Video
Directions
- Step 1
Set a pot of water on the stove and bring to almost boiling. More like an active and very heated simmer.
- Step 2
Add your vinegar, let simmer. It should not be boiling, just hot
- Step 3
Toast muffin (I use the oven so need more time than most)
- Step 4
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
- Step 5
Swirl the water in a circular motion. Get it moving and then...
- Step 6
Now take your bowl and lower it to just above the water, slightly tilted. Now put the egg into the water with ease.
- Step 7
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.
- Step 8
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.
- Step 9
Enjoy!