Poached Eggs on Toast
RECIPE IDEA: How to Make Poached Eggs
Hi. It’s Lois at in the kitchen at Recipe Idea Shop, explaining how to make Poached Eggs. Simple. No added fat. Good-for-you eggs.
Poached Eggs were a Saturday favorite when I was growing up. I learned to make them by the time I was 8 years old. We used a cast iron skillet to make them back then, but I now make them in a medium saucepan. My husband Don taught me to add a little white vinegar to the water to prevent the bits of eggs sticking to the pan for an easier clean-up.
Poached Eggs are good by themselves, or over toast or English muffins. They are even delicious over pancakes or used in Eggs Benedict. Be sure to drain them well before you put them on your toast!
Read on for recipe and nutrition…
- 2 eggs
- Pot of water (4 cups)
- 1 tablespoon white vinegar
- Bring to pot of water to a boil.
- Add the vinegar.
- Break the eggshells and drop the eggs, one at a time, into the water.
- Reduce the heat to medium.
- Gently spoon the water over the eggs.
- When the entire egg is white (yolk also has a white coating on it), the egg is done.
- Remove it from the water with a slotted spoon. Let it drain for a few seconds before putting it in a bowl.
- Gently drain any remaining water from the egg, and serve it over toast.
Poached Eggs Nutrition Label. Each serving is two eggs.
I have a plastic hinged container that takes two separate eggs with closing lid.
One egg takes 32 seconds in the microwave to produce the perfect poached egg.
Two eggs 45 seconds (or adjust to your microwave’s power).
That sounds easy!