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poached eggs
what you'll need
big pot (about 4 quart capacity, with high sides)
small bowl or shallow cup

ingredients
water
eggs -- fresher eggs will yield more attractive results, with a centered yolk and a greater amount of surrounding white, but I find the weeks-old eggs I pull out of my fridge still make for pretty yummy poached eggs
1 tbsp. white vinegar
1 tsp. salt

how to poach eggs
1 Fill up your pot with about 2-3" of water. Set it on the stove over high heat, add the tablespoon of vinegar and teaspoon of salt, and bring it to a boil. The vinegar is important, as it helps the egg white come together rather than dissipating in a gazillion separate slender threads in the water. You'll still get some of this, but adding the vinegar ensures that you retain a good amount of white surrounding your yolk.

2 When the water's reached a full boil, turn the heat down till the water's at a gentle but constant bubble. Gently break your egg into a small bowl or shallow cup. A brave soul might break the egg directly into the water, but by doing so, you'd be running a much higher risk of breaking your yolk. Me, I like to play it safe.

3 Once you've broken your egg into the bowl, gently slide the egg into the water, holding the bowl as close to the water surface as possible. Repeat with remaining eggs (making sure not to overcrowd your pot - in my 3.5-quart pot, I find 4 eggs is about the maximum). The egg will sink to the bottom of the pot at first, then float up as it starts to set. Leave it alone while it cooks to avoid inadvertently bursting the yolk.

4 Cook for 3 minutes if you like your eggs pretty soft; 4 minutes if you like them the way I do, with the yolks mostly set on the outside, but just a bit runny in the center. Remove the eggs with a slotted spoon, and pat dry with paper towels; each one should be a plump oval shape. You can trim off the ragged edges with a paring knife if you want to make your egg all pretty.

Preparing poached eggs ahead of time:
So you're having some folks over for brunch, and want to get those poached eggs prepped the night before? Just undercook them a smidge, pat dry, and store in the fridge. To warm up the eggs just before serving, slip them into a pot of boiling water for about 30 seconds.

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