Easy Method for Poaching Eggs

1. 1

   Bring a large wide saucepan two-thirds-filled with water to a boil, then add 2 teaspoons white vinegar.

2. 2

   Bring the water to a boil again, then lower the heat to a bare simmer.

3. 3

   Working one egg at a time crack an egg into a small bowl and slip it into the barely simmering water.

4. 4

   Once it begins to solidify, you can slip in another egg, until you have all four cooking.

5. 5

   Turn off the heat, cover the pan, and let sit for 4 minutes.

6. 6

   (Remember which egg went in first, you'll want to take it out first.)

7. 7

   When it comes time to remove the eggs, gently lift out with a slotted spoon.

8. 8

   Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them.

9. 9

   You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

No additional tips available.