What is egg in toast called in British?

In British English, the egg in toast is commonly referred to as a ‘poached egg’. Poaching is a method of gently simmering eggs in water, vinegar or other liquid which produces a soft, runny texture. When a poached egg is served on top of toast, the dish is known as ‘eggs on toast’ or ‘poached egg on toast’.

What is Poaching?

Poaching is a moist-heat cooking method where food is gently simmered in liquid, such as water, milk, stock or wine. This method produces a delicate, velvety texture that is perfect for eggs. To poach an egg, a shallow pan is filled with 2-3 inches of liquid and brought to a gentle simmer. The egg is then carefully slipped into the liquid and cooked for 2-5 minutes depending on the desired doneness. The whites will begin to set while the yolks remain runny. Poached eggs are commonly served on top of toast, salads, in soups or other dishes.

Benefits of Poaching Eggs

• Low calorie – Poaching uses no added fat making it a healthy cooking method.
• Versatile – Poached eggs can be served in many dishes.
• Easy – Poaching eggs requires minimal prep and cookware.
• Nutritious – Poaching preserves nutrients better than frying or scrambling.

History of ‘Eggs on Toast’

Serving poached or fried eggs on top of buttered toast is a classic dish that has long been popular in British cuisine. Some key facts about the history of eggs on toast:

• The ancient Romans were among the first cultures to fry eggs and serve them on top of bread. They saw eggs as a sacred symbol.
• Toast became popular in Britain in the 16th century as a means to make stale bread more palatable.
• English cookbooks from the 18th century include early recipes for poached and fried eggs on toast.
• Victorian-era cookbooks established poached eggs on toast as a staple British breakfast dish.
• Eggs on toast grew in popularity worldwide after WWII when refrigeration became more common.

While simple, eggs on toast has endured as a comforting, nutritious meal any time of day. The poached egg provides a decadent, protein-rich topping for the crisp, warm toast.

How to Make Perfect Poached Eggs on Toast

Here is a simple step-by-step guide to making picture-perfect poached eggs on toast at home:

1. Fill a wide skillet or saucepan with 2-3 inches of water. Add a splash of vinegar and bring to a bare simmer.
2. Crack each egg into its own small ramekin or cup. This will make it easier to slip into the poaching liquid.
3. Gently stir the simmering water in one direction to create a whirlpool effect. Slide one egg into the center, then repeat with remaining eggs allowing space between each.
4. Poach for 3-5 minutes depending on desired doneness. The whites should be set while the yolks are runny.
5. Meanwhile, toast your bread to your preferred level of crispness. Butter each slice while still warm.
6. Using a slotted spoon, carefully lift each poached egg out of the water and onto a paper towel briefly to absorb excess liquid.
7. Place the eggs gently on top of the buttered toast. Season with a pinch of salt and pepper.
8. Optional: Garnish with fresh herbs like dill, chives or parsley. Drizzle with hot sauce or lemon juice.

Be careful not to overcook the eggs when poaching – the runny yolks are ideal for soaking into the toast. Serve immediately while the toast is still warm and crispy.

Common Variations

While traditional poached eggs on buttered toast is tough to beat, there are many tasty variations on this classic dish:

• Avocado toast with poached egg – Top avocado spread on toast with a poached egg for added creaminess.
• Eggs Florentine – Poached eggs served on top of sautéed spinach and English muffins.
• Eggs Benedict – Poached eggs and Canadian bacon on English muffins with hollandaise sauce.
• Poached eggs with smoked salmon – A delicious high protein breakfast or brunch.
• Fried or scrambled eggs – For a change of pace, fry or scramble the eggs to serve on buttered toast.

Feel free to get creative with add-ins like bacon, roasted veggies, cheese or fresh herbs. Serve poached or fried eggs on different types of bread like bagels, brioche or croissants for a twist.

Key Tips for Perfect Poached Eggs

It takes a little practice, but perfectly poached eggs can be made consistently with these helpful tips:

• Use very fresh eggs for neatly compact whites.
• Add a splash of vinegar to the poaching liquid to help the eggs hold their shape.
• Crack eggs into individual ramekins or cups for easy sliding into the water.
• Stir the poaching liquid to create a whirlpool for the eggs to cook evenly.
• Cook eggs in batches vs. crowding the pan which can cause staining.
• Gently lift cooked eggs with a slotted spoon and drain briefly on a paper towel.
• Season immediately with salt, pepper and any other desired garnishes.

Conclusion

Poached eggs on toast is a beloved breakfast dish in Britain that offers a perfect balance of crispy, buttered bread and warm, runny eggs. While humble, perfecting the poached egg technique elevates this meal. Experiment with add-ins or try baking eggs in the oven for an easier method. Serve poached eggs on toast for a satisfying meal any time of day.