Poached eggs aren’t hard and shouldn't be scary!! They are actually really easy if you do them in batches. The secret is making sure the water is at the right heat level and using the right method that works for you!
There are two ways to add the egg to the water. Both ways require cracking the egg in a cup first and bringing the water to a boil (with the vinegar), but then turning it to a VERY light simmer. The cracking of the egging a cup reduces the likeliness that you will break the yolk open when you transfer to the pot. The lowered heat prevents the whites from being broken up by the bubbles.
The first way to add your egg is by carefully placing it in the water and using a spoon to keep the whites around the egg (sort of like fluffing around the egg as it cooks). The other method is the vortex method. Using a spoon, you make a small vortex in the middle of the pot and drop the egg in the spinning vortex center. The spinning motion keeps the whites intact with the egg.
This recipe uses my guacamole and pico de gallo recipe (I have links in the recipe). However, you can also just use store bought guac and pico…I won’t be too offended (hahaha).
1 piece of multigrain toast
1.5 tbsp my guacamole recipe or store bought
1 tbsp my pico de gallo recipe or store bought
1/2 tbsp shredded cheddar cheese (or more if you want!!)
salt and pepper to taste
1 tsp distilled vinegar
Around 2 cups of water (you want about 3 inches of water in your sauce pan)
1. Prepare the guacamole and pico de gallo if utilizing my recipes (can make this a day before and pull it out in the morning).
2. Throw your bread in the toaster.
3. Put your water and vinegar in a small saucepan, bring to a boil and then turn on a very light simmer (very small bubbles).
4. Crack your egg in a mug.
5. If using the vortex method (explained in the paragraph above), swirl your water with a spoon and then add your egg to the center. The swirling should help the whites stay close to the yolk.
6. If using, what I call, the fluff method...carefully drop the egg in the pot and fluff the whites around the egg. I would do one egg at a time if it is your first time.
7. Cook the egg for 2 min. Using a slotted spoon, carefully transfer to a paper towel.
8. Spread your guacamole on your toast and egg the egg on top. Then add the pico de gallo and the cheese. Salt and pepper to taste and serve with fruit!