Poached Eggs

This is the most simple and also most effective egg poaching method using white vinegar and a tea cup with a handle. Perfect for breakfast or simple Sunday night dinner.

Poached Eggs

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Cook time: 

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Serves: 3

  • As many eggs as desired (one per kid in my house)
  • As many pieces of toast as required (two per kid in my house – one for the egg to sit on, one to dip into the yolk)
  • 1 tbsp white vinegar
  1. There are a few methods of poaching eggs, this is by far the easiest I have found. Fill a small saucepan ¾ full with water and bring to boil, and add the vinegar.
  2. Crack your egg into a small cup with a handle (I use the kids cups – they need to be small enough to fit sideways into the saucepan) and very gently and carefully start to submerge the whole cup into the water at an angle so that the boiling water enters the cup.
  3. As the water starts to fill the sideways cup, gently pour the egg out into the saucepan.
  4. Turn the heat off, leaving the pan on the hot stove and put your toast on.
  5. When toast is done, using a strainer-spoon gently lift the egg out, draining all the water from it, and place onto the toast.
  6. Can be served as is, with soldiers (buttered toast cut into 4 long slices), or with salad.

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