Avocado Toast with Poached Egg and Orange

Ingredients

• 4 piece Large Egg (Use the freshest eggs possible for the best shape)
• 6 cup Water (For poaching)
• 1 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For the poaching water)
• 0.25 tsp Black Pepper (Freshly ground, for serving)

Instructions

1. 1

   Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.

2. 2

   Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.

3. 3

   Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.

4. 4

   Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.

5. 5

   Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.

6. 6

   Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.

Ingredients

• 6 pieces Large Eggs (Preferably 7-10 days old for easier peeling)
• 4 cup Water (Cold water, enough to cover eggs by 1 inch)
• 0.5 tsp Salt (Optional, added to boiling water)
• 2 cup Ice Cubes (For the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 6 large eggs in a single layer at the bottom of a medium saucepan.
   • Add enough cold water to cover the eggs by at least 1 inch.
   • If using, stir in 0.5 tsp of salt. This can help prevent the egg whites from leaking if a shell cracks.
2. 2

   Boil and Cook

   • Place the saucepan over high heat and bring the water to a full, rolling boil.
   • As soon as the water boils, immediately turn off the heat, remove the pan from the burner, and cover it with a tight-fitting lid.
   • Let the eggs stand in the hot water for 12 minutes for firm, fully-cooked yolks.
3. 3

   Cool in Ice Bath

   • While the eggs are cooking, prepare an ice bath by filling a medium bowl with cold water and 2 cups of ice cubes.
   • Once the 12 minutes are up, use a slotted spoon to carefully transfer the cooked eggs from the hot water directly into the ice bath.
   • Let the eggs cool in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes them much easier to peel.
4. 4

   Peel and Serve

   • To peel, gently tap an egg on a hard surface to crack the shell all over.
   • Roll the egg between your palms to loosen the shell.
   • Peel the shell off, starting from the wider end where the air pocket is. Peeling under a gentle stream of cool water can help wash away any small shell fragments.