Perfect poached eggs - Better Homes & Gardens Australia

Ingredients

• ½ tsp salt
• 1 tsp white vinegar
• 4 eggs
• Thickly sliced toast, to serve
• Salt and freshly ground black pepper, to serve
• Cook’s tips
• • The fresher your eggs, the better! The eggwhite is firmer and less likely to break away from the yolk during cooking.
• • Use a slotted spoon. This makes it easier to remove the eggs from the water and reduces the risk of breaking the yolk. The small holes allow excess water to drain away.
• • Vinegar helps the eggwhites set quickly into a mass, rather than dispersing through the water. As a result, the eggs form a round shape.
• • It’s important to add salt to the water as it helps to set the whites. It also adds flavour to the egg.
• • Putting the poached eggs on paper towel helps absorb excess water. This way, when you put your eggs on your toast, it won’t go soggy.