Poached Egg on Toast
I finally did it! It took three attempts but I did it! What do you ask? I poached an egg in simmering water with a bit of vinegar and without a poaching cup. This poached egg on toast may not be a big deal to some, but it is to me. This technique of egg poaching has always intimidated me, so I just used poaching cups. I am so glad I finally faced my poaching fear and did it. The egg turned out perfect! I think I did a little dance in my kitchen when I lifted the lid on my third attempt and it worked!
How to Make a Poached Egg on Toast
Combine 1 1/2 inches of water and vinegar in a wide small saucepan and bring to a simmer.
Break 1 egg into a small bowl.
Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water.
Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds.
Remove the egg using a slotted spoon and drain a bit over the pan. Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!
Equipment
- Small saucepan with lid
Ingredients
- Water in small saucepan 1 1/2 inches deep
- 1 tsp white vinegar
- 1 egg
- Sea salt and freshly cracked pepper to taste
- 1 slice of buttered toast
Instructions
- Combine 1 1/2 inches of water and vinegar in a wide small saucepan and bring to a simmer.
- Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water.
- Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
- Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!
I love poached eggs and this look delicious!
I’m just curious as to what you think went wrong with the 2 tries that didn’t work? Maybe I could avoid that… It looks great!
The first time, it turned out pretty good but I put it on a paper towel to drain and the egg stuck to the paper towel. The second time, the water was not at a hot enough simmer so the egg didn’t set. I hope this helps.
Pam
poaching eggs is a real talent, and it looks like you have it mastered! great basic breakfast. 🙂
Sounds really good! Love poached eggs!
It is perfectly poached!
Hooray for you! It looks perfect!
A perfectly poached egg add pizzazz to so many meals and I love that they’re a great source of protein and low in calories too. Thanks for such simple, clear instructions.
I’ve never poached an egg before, but thank you for the reminder that I need to try. Looks yummy!
Delicious. I love poached eggs just the way you served it. I also like them over a potato onion hash.
I have never attempted to make a poached egg. Thanks for taking the time to perfect the technique for us, Pam!
Haha YAY!! That is awesome! My poaching skills are fairly hit or miss. A 3:1 ratio is usually my norm as well.
YAY! I remember the first time I successfully poached an egg, you would have thought I had just pulled a perfectly cooked $200 prime rib out of the oven! I was squealing with delight. It really is an accomplishment.
It’s a bit of confidence, a bit of technique. I break convention by putting jam on the toast, too. Childhood recaptured!
John,
I’ve never tried it with jam on my toast–sounds tasty.
-Pam
Came out perfectly!
Bndrich,
I’m so glad! Thanks for taking the time to let me know.
-Pam
Where does the “poaching cup” mentioned come into play?
Scott,
I didn’t use a poaching cup in this recipe, but here is a recipe that uses one.
https://fortheloveofcooking.net/2013/02/poached-egg-on-toast-with-sauteed-mushrooms-tomatoes-and-spinach.html
I hope this helps.
-Pam