Fill a heavy shallow pan 2/3 full of water to which 1/8 tsp salt has been added. Bring to boiling point.
Break eggs into a saucer and slip into gently boiling water. Bring to simmering, remove from heat and cover. Let stand about 5 minutes or until eggs are as firm as you want them.
Remove eggs carefully with a skimmer or perforated spoon and serve on toast. Add salt and pepper to taste.
Egg poachers may be used to help keep the shape of the egg.
1 tbsp of vinegar may be added to each quart of water to help set the white of the egg.
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