-Fill a wide saucepan or saute pan with water to about two inches.
-Bring it to a gentle simmer- not a rolling boil, which toughens and twists the whites.
-Add a few teaspoons of vinegar, which does hiel eggs keep their shape.
- A pinch of salt.
-Crack eggs (fresher ones won't spread as much) into small ramekins or custard cups. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and ensure that you won't crack a broken-yolk dud into the water.
-Cook three minutes (the whites should be set and the yolks still creamy), then remove carefully with a slotted spoon. Drain them for a dew seconds, or blot with a paper towel.
-Voila: no more poor poaching.
2 Points
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