CookEat Recipe
Poached Eggs on Toast
Twelve eggs poached in two groups of six and served two to each piece of toast.
Method
Steps
Step 1
Fill a wide pan with about 3.3 L water, giving at least four inches depth and enough room for six eggs.
Step 2
Bring to a boil and add one tablespoon vinegar.
Step 3
Wet a plate with one tablespoon cold water.
Step 4
Crack six commercially pasteurized intact shell eggs onto the wetted plate without breaking yolks.
Step 5
Slide the eggs into the water and poach for about three minutes, continuing until they reach 74°C.
Step 6
Lift with a skimmer and trim loose edges.
Step 7
Place the eggs on freshly prepared unbuttered plain white-bread toast, two per piece, and hold briefly hot.
Step 8
Repeat with the remaining six eggs and serve the six pieces promptly.
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