Poached eggs are silky and delicate. The easiest reliable method uses gently simmering water and a small amount of vinegar to help the whites coagulate.
Fill a deep skillet or saucepan with 3–4 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add a teaspoon of white vinegar per liter of water. Crack each egg into a small cup or ramekin. Create a gentle whirlpool with a spoon and slip the egg into the center; the motion helps the white wrap around the yolk. Cook 3 minutes for a runny yolk, 4 minutes for medium, and 5 minutes for a firmer yolk.
Steps:
Serve on toast, salads, or eggs Benedict. For multiple eggs, poach a couple at a time without crowding the pan or poach individually in small batches for consistent results.