Poaching eggs couldn’t be easier. It’s also a great low-calorie way to prepare eggs—you don’t need to use added fat to cook them, as you would with scrambled or fried eggs. The perfect poached egg is a matter of taste - some of you will like ever so slighty runny poached eggs for dunking butter-soaked toast into, while others prefer a firmer, meatier variety of poached egg.
Heat the water till you see it start to bubble. Do not drop your egg before you see thishappen. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. I don't bother to measure, I just guess...but when you do it the way I do, you need a very steady hand -- as you see above, I just pour the right amount right from the bottle.
Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. This is called the whirlpool method and is ideal if you are doing single serving portions like 1 or 2 eggs. If you are doing more, you don't need to stir the water. The swirling water will help prevent the white from "feathering," or spreading out in the pan. NOTE: temperature is key -- your eggs need to be cold, not room temperature and the fresher the better.
Let it poach: Turn off the heat, cover the pan leave it alone for 2 - 4 minutes. A really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes.
Don't peek, poke, or check the cooking, just leave it alone. Then lift out the egg with a slotted spoon and serve immediately.
I like to serve mine layered on toast with tomato and spinach. Now enjoy!!!