Intro:
Before you begin
Step 1:
Boil the water
Step 2:
Add the eggs
Step 3:
Finish the eggs

A skillet, or shallow saucepan

One small measuring cup (without a spout), or teacup, for each egg poached

A perforated spatula, or large slotted spoon

A tablespoon or serving spoon

Paper towels or an impeccably clean tea towel

1/2 teaspoon white vinegar

1/2 teaspoon salt

About ten minutes from start to finish.

2torial #0572: Learn2 Poach an Egg How can you poach an egg? They're always in season! The sight of a beautifully poached egg or two is enough to set aflutter the heart of an otherwise jaded gourmet. For a palate long encumbered by sauces, seasonings and marinades, the simplicity of the poached egg is its greatest asset. The poached egg is different from other egg dishes, such as omelettes and scrambles, in that no oil is used and no other ingredients are mixed in. Since no flavors are added during cooking, the poached egg arrives unclothed and innocent, perfect in the still morning light. When poaching eggs, try to find the freshest eggs possible. A fresh egg will be easier to handle, and will hold together in the water more easily. Boil the water Using a relatvely shallow pan makes it easier to slide the eggs in and out of the water. Boil enough salted, vinegared water to cover the bottom of your shallow pan to a depth of two to three inches (adding the vinegar makes the egg whites become firm more quickly).   Reduce the heat slightly to create a slow boil, rather than a full-on rolling boil. This will keep the eggs from being damaged while cooking. Add the eggs   There are two methods, and the first one is nearly foolproof. After you've mastered it, you may want to try the second method, which uses one less dish. Method 1#: The teacup Break each egg into a small cup. Lower the cup into the water, and quickly tip the egg out.   Hold the cup upside-down for a moment or two to prevent the white from spreading.   Don't add more than three eggs at a time, as they become difficult to handle. Method #2: The swirl Create a small whirlpool in the cooking water by making tight circles with a narrow spatula or spoon.   Immediately crack an egg into the center of the swirling water; the circular motion of the water will keep it together. Don't overcrowd the pan. Finish the eggs When all the eggs have been added, remove the pan from the heat, and let the eggs poach for three or four minutes.   If the yolks do not appear to be cooking, spoon some water over the tops with the tablespoon or serving spoon.   When the egg yolks are filmed over, and the whites are firm and set, remove the eggs from the water with the slotted spatula or spoon.   Place the eggs on the paper or tea towels to absorb the excess water, then place them onto warm plates to serve -end- Learn More!