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Recipe

Perfect poached egg

10 min • 1 servings •
Andrew Sachs
Poached egg on toasted bread with runny yolk, served on a plate beside a stove and pepper mill.

A soft boiled egg is one of those perfect weekend treats and here is a recipe that makes it as easy as a Sunday morning.

Ready

  • 1 Tbl white wine vinegar
  • Water (enough to fill saucepan to a depth of about 3”)
  • Toast

    • Set

  • Sauce pan
  • small pyrex bowl (large enough to hold one egg, but small enough to fit into pot)
  • Slotted spoon

    • Go!

  • Prepare toast.
  • Add vinegar to water in saucepan and bring to a boil.
  • Reduce heat so that the water barely bubbles.
  • Crack egg into pyrex (or heat proof) dish.
  • Gently slide the egg from the dish into the water.
  • Boil for 2 minutes – runny, 2 minutes 30 seconds – soft, 3 minutes – firm.
  • Remove from water with a slotted spoon.
  • Drain off excess water and place on toast.
  • Salt to taste.
  • Enjoy.

    • Recommendations

    I prefer to toast my bread in a cast iron skillet with a tablespoon of olive oil. The way I see it, it tastes great and a tablespoon of olive oil is no worse for me (and perhaps a lot better) than the equivalent amount of butter.


    egg soft boiled egg toast

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