I loved these; however, I don't like messing around with the saucepan. So I put 1/3 c. water in a custard cup, added a couple drops of vinegar, then added the egg yolks. With my microwave, it took 25 seconds for them to be deliciously liquid and ready for spreading.
Brilliant solution to the 'after meringues what do I do?' plus Michelle doesn't like egg whites! We do these on just thick toasted bread for breakfast or a snack. Salt is essential and IMHO white pepper is much better than black. Thanks so much for posting Regards, John
What a wonderful idea, I love yolks but can do without the whites. I always over cook my yolk trying to get the whites done so they don't run.........YUK!!!!!! Guess what I am gonna go do right now?????? Thanks for sharing Lydia NM
This is my kind of egg no white. I needed egg whites for somethingelse so this worked out perfect. Tasted great. Quick and easy. Thanks Gina's. Bullwinkle.
This is so yummy. I am a poached egg lover and these yolks on English muffins were tops. It is so simple and easy, but wonderful. I do recommend the salt and pepper to bring out the best flavor of the yolks.
I always poach my eggs this way; just enough white to encapsulate the rich golden yolk, with a generous slug of tarragon infused white wine vinegar and a few turns of the sea salt mill added to the water. This dish is even better when the egg is just set and broken over a rasher of smoked dry cured bacon atop the oh so lightly toasted and scantly buttered English muffin. Serve with a lightly grilled, vine fresh, tomato on the side for a piece of breakfast heaven. Substitute coffee for an ice cold beer at weekends.