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How to poach eggs on toast

With "Egg Man" Ian Thomas

Easy to master and quick to prepare, poached eggs are great on toast and essential for that brunch classic Eggs Benedict. Follow these easy steps to become a poached egg pro.

Time: 3 mins
Serves: 1
Cost per serve: $1.00


2 eggs per person
2 Tbsp white vinegar
Toasted bread or English muffin to serve


Fill a large shallow frying pan with water 3 - 4 cm deep and heat to a rolling boil. Add vinegar. Break an egg into a small cup and reduce to a low heat.

Gently pour the egg into the water and repeat with additional eggs. Cook gently for 3 - 5 minutes, until cooked to your liking, or when the yolk is set and the white is firm.

Lift the eggs out using a slotted spoon or fish slice and drain.

TIP: You can pat the spoon on top of a paper towel or tea towel to help this process.

Place eggs on hot toast or muffin and serve immediately.

(TX: 13 October 2011)