Recipe for Poached Eggs on Toast
By Brian M. Coffey CEC, AAC
Note: 1. Eggs should be purchased as fresh as possible from a reputable supplier. Farm fresh eggs are the best, as eggs age once the egg farm cartons them. Once the egg is laid the farm has 30 days to carton the eggs. The supermarket is allowed to keep the eggs on the shelf for 30 days. Check the “USE BY DATE”.
- You can poach multiple eggs at a time.
Servings: 2-4 Prep time: 10 minutes Cook Time: 3 minutes Plating time: 2 minutes Total time: 15 minutes
Degree of difficulty: Easy
2-4 each fresh eggs
2 QT water
2 tsp salt, for water
1 tbsp. white vinegar (optional)
2-4 each slices of toast
2-4 tsp butter (optional)
Salt and Pepper to taste
Method: In a 3 qtr. stainless steel sauce pan add the water and salt, and bring the liquid to a steady 180oF. Crack the eggs on a flat surface and place the cracked eggs onto a small plate. Remove any runny egg white by straining the eggs, so that only the tight egg white around the egg is left (you only need to do this if the eggs are older). Start your toast in the toaster. Using a spoon create a vortex in the poaching liquid by stirring the water gently, then place the eggs into the slowly swirling water. Using a slotted spoon remove any small pieces of egg white and foam from the surface of the water. Cook for approximately 3 minutes or until the eggs float to the surface. Remove the eggs from the poaching liquid with the slotted spoon, and blot with a paper towel. Remove toast from the toaster and butter immediately. Place toast on plate. Place eggs on toast and serve immediately.