Love a poached egg but they're such a pain in the butt to make? Here's a tip - use a wok. It's that simple.
Here's what you'll need:
- a wok (why don't I just list 'a stove' if I'm going to break it down that much, right?)
- 1 tablespoon of white vinegar
- 1 egg
- 1 or 2 slices of bread (.... toaster...*coff coff*)
Pour enough water in the wok that you figure the egg won't sit on the bottom - about an inch deep - too much water and you'll have a bit more of a cloudy mess.
Bring it to a boil and add the tablespoon of vinegar - this helps prevent the egg from spreading out into ectoplasmic clouds in the water.
Right about now you want to push the bread down in the toaster.
Crack the egg and empty it into the wok. I usually try to ensure the water covers the top of the egg white so it's not sitting above the water. Place a lid on the wok to help cook it more evenly.
Lift the lid to check on the consistency of the egg white and yolk. It cooks quickly since it's not in its shell, in direct contact with the boiling water. It may be done before your toast pops. Once you can see the egg is ready to your liking remove the wok from the heat.
Using a straining spoon of some sort, remove the egg from the hot water and place it on your toast - you can prepare the toast beforehand to your own liking.
Add some spices (I use salt and pepper, on occasion I'll add other things like turmeric).