Well, perfect for me, anyway.
Right out of the fridge two extra large eggs, out of the shell and into a bowl.
Start up the white toast, or an english muffin.
Get about a quart of sallted water boiling in a sauce pan.
When water comes to a full boil add a good splash of cider, or red wine vinegar.
Stir boiling water into a vortex and gently pour eggs into center of vortex, and cook for 2 minutes, 45 seconds.
Butter toast a minute before egg timer goes off.
Ding! Ding! Ding!
Remove eggs with slotted ladle and drain well.
Place eggs on buttered toast and sprinkle with kosher salt and fresh ground pepper.
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