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
free range organic egg
tablespoon (maybe a little less but more than teaspoon) of vinegar ( I prefer apple cider vinegar)
Salt & Pepper to taste
English Muffin- whole wheat or millet
In This Recipe
- Set a pot of water on the stove and bring to almost boiling. More like an active and very heated simmer.
- Add your vinegar, let simmer. It should not be boiling, just hot
- Toast muffin (I use the oven so need more time than most)
- 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
- Swirl the water in a circular motion. Get it moving and then...
- Now take your bowl and lower it to just above the water, slightly tilted. Now put the egg into the water with ease.
- 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.
- 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.