Total Time
Prep 2 mins
Cook 8 mins

The vinegar keeps the egg whites intact and seasons them with its salty flavor.

Ingredients Nutrition


  1. Toast bread medium dark.
  2. Heat water and vinegar until simmering.
  3. Slide eggs into hot water.
  4. Simmer and baste until opaque but yolks still soft.
  5. Remove with slotted spoon and place eggs on toast.
  6. Sprinkle with pepper and dot eggs w/butter.
  7. Serve hot.


Most Helpful

This is an excellent poached egg recipe. It looks better with white pepper. The instant cheese sauce in markets makes a great topping for these eggs. LR Beckwith

LR Beckwith October 02, 2002

The vinegar was the right ingredient to season and keep firm.

Beanbag September 29, 2002

I scaled this back for 1 egg but only used a teaspoon of white vinegar as I find much more tends to impart the vinegar flavour into the eggs and served on a slice of buttered wholemeal/wholegrain toasted bread. Thank you Aroostook, made for All You Can Cook Buffet.

I'mPat March 17, 2012

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