Poached Eggs on Toast

The incredible edible egg is back.

Why does my poached egg always fall apart in the water?

I think I have found the perfect way to poach an egg.

Pam poaches her eggs in custard cups, so you get a neat little perfectly round package.

A few years back I showed a trick to poaching eggs, by wrapping an egg in a little plastic wrap package and lowering it into the water, but I received many emails asking if it was safe to put Saran wrap in boiling water.



Good question.
I thought about it, and decided I didn't like that idea either.

Let's try it this way instead.

Spray a ramekin or custard cup with cooking spray.



Crack your egg in the ramekin and carefully lower it into a pot of boiling water w/ a tablespoon of vinegar added to the water. The vinegar helps to coagulate the egg white and keep the color nice and white.



Simmer the ramekin for about 4 minutes. If the egg tries to escape the ramekin, slowly coax it back it in with a spoon. Spoon the little round package out and plop it on a piece of buttered whole wheat toast. Season w/ salt & pepper.



Breakfast is served. A nice little round poached egg.

See, you can teach an old dog new tricks! Thanks Pam!

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