Poached Eggs

Posted on Monday, October 8th, 2012 at 7:01 pm

Bonjour tout le monde!

I welcome you to Five F’s, a blog covering film, French, fiction, food, fun, and all things in between.


What better way to start a blog than with breakfast?  Last summer, my grandma taught me how to make poached eggs, a simple breakfast.  When made right, they are so good, especially on toast; I love eating poached eggs on whole wheat toast, topped with salt, black pepper, and cayenne pepper.

Poached Eggs


  • about 5 cups water
  • salt
  • 2 tsp apple cider vinegar
  • 1 egg
  • salt & pepper (optional)
  • toast (optional)

Fill a small pot with 5 cups water.  Add a sprinkle of salt to the water.  Bring to a boil.

As the water is coming to a boil, add 1 tsp of the apple cider vinegar.  Crack the egg in a separate bowl; once the water has come to a complete boil, slide the egg into the pot.  Add the second teaspoon of apple cider vinegar.  The egg should look cloudy as the whites form around the yolk.

This is what the contents of your pot should look like after adding the egg and vinegar. It’s like the formation of a cloud!

Once the egg has been added to the water, let it boil for approximately 3 minutes, no longer (or else it will become solid).  After 3 minutes the egg should be soft; take it out with a slotted spoon.


Your poached egg is now ready to eat.  Serve with salt and pepper, and toast if you would like.


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