Simple, Perfect PoachedĀ Eggs

September 20, 2009
3 Ratings
Author Notes

The most satisfying brunch is a big, oozy, soft-poached egg, dusted with salt, pepper, and paprika. I cut my toast into tiny strips for dunking. —pbjenny

  • Serves 1
  • 1 egg
  • 1 teaspoon white vinegar
  • Pinch Salt, pepper, and paprika
In This Recipe
  1. Set a timer for 4 minutes (but do not start it yet) and put your toast in the toaster, ready to start but not yet toasting. Crack an egg into a small bowl and set aside.
  2. Bring a small pot of water to boil. Once a full boil is achieved, add in the teaspoon of vinegar. Swirl the water into a whirpool with a spoon.
  3. Gently, but quickly, slide the egg into the swirling water. Immediately move the pot from the heat and cover. Hit "go" on your 4 minute timer and pop the toast into the toaster.
  4. After 4 minutes, remove the egg with a slotted spoon. Dab lightly with a paper towel, and transfer to a small serving bowl. Cut the toast into small slices for dipping. Sprinkle the egg with salt, pepper, and paprika. Enjoy!
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