- Small skillet with a cover
- Small dish or cup
- Slotted spoon
- Timer
- 1 large egg
- ¼ teaspoon salt
- 2 teaspoons distilled white vinegar
Procedure
Timing is important in getting your egg just right. I get everything I need in place before I start.
2. Break the egg into a small dish or cup.
3. When the water comes to a boil, slip the egg into the water and cover the pan and remove it from the heat. Set the timer for 4 minutes and start your toast.
5. When the timer shows 4 minutes, use the slotted spoon to remove the egg from the water and place it on one slice of toast.
Four minutes works for me with an egg I take out of the refrigerator. You may want to vary the time a little.
Happy cooking,
Ruth Ann