Ingredients
2 eggs
salt & pepper
2 teaspoons butter
1 slice white bread (Home made is best)
Method
Sources
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dataset
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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Bring a saucepan of water to a boil and slip in the 2 eggs (pre prick them if you have an egg pricker), simmer 4-5 minutes (4 minutes produces a runny egg, 5 minutes firm white runny yolk, 6 minutes or over firm white and firm yolk) This of course will vary according to your altitude (The higher you are, the longer eggs will take to cook) Meanwhile, toast the bread, cut off the crusts and butter the toast cut the bread into 4 fingers. When the eggs are done, slip into an egg cup and slice off the top. Serve with the Dippies (the toasted bread fingers) on the side with Salt, pepper and pats of butter put butter in with the egg and dip your toasts.