POACHED EGG

Ingredient                                                   Quantity                                  

Egg                                                             1                                             

Water                                                          500 ml

Oil                                                               2 ml or more depends

Salt                                                              1 ½ teaspoon                                     

Vinegar                                                       1 tablespoon

Method:

Fill oiled shallow pan with water to depth sufficient to cover eggs completely. Add salt and vinegar (1 ½ teaspoon salt and 1 tablespoon vinegar to 500 ml of water).Heat water to boiling. Break eggs one at a time into a shallow and wet cup. Slide gently into the water .Reduce heat to simmering point and cook until white is jelly like and a film forms over yolk. Remove eggs individually with a perforated skimmer .Slip on to slice of hot buttered toast. Season with salt and pepper.