Ingredients
1 egg
1 slice toast (or 1/4 cup white rice)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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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Preheat a non-stick skillet (I use Wearever - The pan cannot be worn down or it will stick) over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - I have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner). Add raw egg to pan and cook for 3 minutes. (NOTE: Right when the egg hits the pan, the egg white portion of the egg should immediately start to turn white - if it doesn't, the pan is not hot enough). The edges of the egg should look dry and lift easily with a spatula. Using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (NOTE: The bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot). Using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the Celiac's out there, a 1/4 cup cooked rice works well too!). When you poke your fork into the yolk, it will run out and soak into your bread.