Originally Posted by kitchengoddess8
What method do you use for poaching eggs?
Short saucepan with about 2 cups water, add about 2-3 tsp vinegar.
Crack each egg into a small dish.
Bring the water to a simmer (not boil) and when that is stable and not fluctuating, swirl the water in the pan, and gently pour the egg from the cup into the water.
Cook for several minutes, and lift with a slotted spoon. You will know it is done by jiggling it a little- if the white is not set you will know.
And use very fresh eggs if you want them nice and compact. Older eggs are better for hard-boiled eggs (as they get more watery over time).
I don't bother with a water rinse as I don't really notice the vinegar, but you can, and also reheat them with a brief dip into simmering water if you are cooking a bunch. You can also trim if they get little strands. :)