Poached Egg

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Ingredient
Egg -                          1 piece
Vinegar -                   1 tea spoon
Salt -                           to taste
Water -                     1 liter
Method

·         Oiled shallow pan with water to deep sufficient to cover eggs completely. Add salt and vineger heat water a boiling. Break eggs one at a time into a shallo  and wet cup. slide gently into the  water reduce heat to simmering point and cook until  white is jelly like and a film forms over yolk. Remove eggs individually with a perforated skimmer. Slip on to slice of hot buttered toast seasoned with salt and peper.