Poached Eggs on Toast.
I knew when I saw Monique’s Soul Food – #81 this week that I would make poached eggs for Moe’s breakfast.
(Moe sends this thanks Monique)
Poached Eggs really are easy to make.
Just bring a pot of water to a boil, add a tablespoon or two of vinegar to the water.
(The vinegar helps to coagulate the egg white).
TIP: I use farm fresh eggs. Fresh Eggs are best for Poached Eggs. The white (albumen) is firmer in a fresh egg. When you slip a fresh egg into the water the white hugs the yolk and doesn’t spread out in the water.
Turn down to a low simmer. Crack egg into small dish. Take a large spoon and give the water a swirl before slipping the egg into the water. Repeat with additional eggs.
If you like your eggs soft and runny like Moe, cook the egg for about two minutes.
If you are like me and you like your poached eggs firm, just cook them a little longer.
Lift the eggs out of the water, one at a time, using a slotted spoon.
Let the water drain off.