Technique: Poaching Eggs
To poach an egg, begin with water that is barely simmering (around 180°F). It will look a little like soda water. Ensure there is enough water in the pan to cover the egg. Adding a tablespoon of vinegar per pint of water helps the egg to coagulate faster and will result in nicer-looking eggs. A pinch of salt may also be added. Crack the egg into a mug, ramekin, ladle, or other heat-proof container. Using a whisk, swirl the water to create a whirlpool. Allow the whirlpool to slow down, then drop the egg right in to the whirlpool. Allow the egg to sit in the water for 3-5 minutes, or until it reaches the desired doneness. Use a slotted spoon to remove the egg from the water.
If making several at once, it may be helpful to place the finished eggs in a bowl of ice water and reheat them when ready to serve. To reheat, simply drop them back into the poaching water and let them sit until hot.