INGREDIENTS
Simmering water, at least 2 inches deep, in a large skillet
1 to 2 tablespoons white vinegar
Each egg, individually broken into a little cup or saucer type dish

Bring water (and vinegar) in skillet to a boil, and then reduce to simmering.
Gently slide the eggs, one by one, into the simmering water.
Do not crowd eggs—you don’t want them touching.
Cover the skillet, turn off the heat, and let stand 4 to 5 minutes,
or until whites are firm and yolks are soft but set.
When done, gently remove eggs from water with a slotted spoon,
being sure to drain off any excess water by tilting spoon on to paper toweling.
This is important because watery-eggs can destroy a good sauce,
water down a favorite recipe, and soggy a crisp piece of toast.
Even if it’s just poached eggs
plain on buttered toast, serve the eggs as dry as you can.
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