Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Perfectly poached and simply sensational from the kitchens of badwolfpuppy

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Recipe:

Frying Pan
Hot water
Vinegar
Fine Table Salt & Sea Salt
Pepper
4 eggs
4 slices of bread
Butter/Spread
Tomato Sauce


Heat a frying pan with a bit of cold water, splash of vinegar and two pinches of fine table salt and add hot freshly boiled water from the kettle, creating about an inch of depth from the surface of the water to the bottom of the pan.

When the water is boiling, crack open each egg and add to the water. The cooking time will be approx. 3 mins - keep an eye on the yolks.

While waiting for the eggs to cook, make four slices of toast and place on a plate. Butter the toast with unsalted butter or your favourite kind of spread then a thin layer of Heinz tomato sauce, or consider an upgrade of some Pate if you're feeling fancy. :3

Once they are cooked to your liking (If they appear whitish in the yolk, they are probably going to be hard boiled. If you like your yolks runny, they should be bright yellow), put one egg on each slice of prepared toast.

Season the eggs to your liking with a pinch of sea salt and cracked black pepper.

Enjoy.

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~ From Chris: There are three 'tricks' to this to keep in mind:

1.) You want to boil them, but not -boil- them. What I mean by that, is that you need to get water to a boil, and then once it is at full boil, bring it down to a simmer. Then you can put your eggs in.

2.) You will also want to stir / whisk the water for a few moments, so that way your poached eggs come out neater. And if you have a big serving spoon, you can also use that to make egg 'quenelles'.

3.) You really want to use white vinegar with these, red vinegar will NOT work at all (and the eggs will taste...blegh)
However, you can also skip the vinegar and just boil the water with a bit of salt instead.