I start by bringing a couple inches of water up to a rapid simmer in a sauté pan.  I add a little bit of kosher salt to the water once it’s up to a simmer or boiling, and then add in a half of a teaspoon of white vinegar.  The vinegar helps the eggs whites during the cooking process.

When the water is boiling, I crack 1 egg each into individual small ramekins or dipping-type dishes.  I lower the dish with the egg towards the water so a corner or edge of the dish is barely touching the water.  Then I gently slide the egg into the water.

Once the eggs are in the water, I turn back the heat a bit so it’s at the simmering stage and then with a slotted spoon, kind of swirl the water around to help the egg whites adhere to the rest of the egg.  It might look a little funny at first if you’ve never poached eggs before; the great thing is that eggs are inexpensive enough to practice with and really the cooking time depends on how soft or hard you like your eggs cooked.  You can also easily “trim” off any excess egg whites if that is unappealing to you.

Because Eric likes his yolks runny, I stand by the stove and after about 2 minutes after the eggs have entered the water, I take my slotted spoon and occasionally pull the egg up out of the water and give it a slight jiggle to see how set the middle of the egg is.  It usually needs 2 minutes and 30 seconds to 3 minutes.  SO - When it looks right - I place the egg onto a paper towel lined plate to drain off the excess water.

Then to make it look a little fancier, without adding any specialty breads or meats - I take my large round cooking cutter and use it to cut a big circle out of some toasted and buttered bread ... and serve!  Of course, you can get as fancy as you’d like and as creative as you’d like!!

If you like the idea of serving poached eggs for Easter or Mother’s Day brunch, but can’t bear the idea of standing over the stove ... you can do the eggs in advance.  Just poach them, place in ice water, then drain and refrigerate.  Right before it’s time to eat - you can gently drop the poached eggs into simmering water for just enough time to re-heat them (less than a minute, unless someone is requesting fully cooked through eggs and you started with less-done eggs).

OR - if you can make extra poached eggs on purpose if you know that perhaps for lunch, you like to serve Asparagus and Poached Eggs over Pasta as a “Leftover Makeover” - you can use the same technique to quickly reheat the egg(s) - in fact, you could reheat the egg(s) briefly in the boiling pasta water!

Have a great weekend!