How to Poach an Egg

1. Eggs can be poached up to a day ahead and kept, refrigerated, in water, until ready to use. To poach 6 eggs, bring 2 1/2 to 3 quarts of water and 1/4 cup white vinegar to a boil in a shallow saucepan about 10 in. wide. (In theory, eggs should not be cooked in boiling water since this will toughen the albumen. I begin with boiling water, however, since as soon as the first egg is added, the water temperature will go down and the boiling will cease.)

Break one of the egg on a flat surface to crack it. (Breaking eggs on the edge of a pan or table can push the shell inside and break the yolk.) Insert your thumb in the little opening created and break the shell directly above the water, close enough so the water doesn't splash as the egg drops into it. Repeat with the other eggs, working as fast as you can. You can poach all 6 eggs at one time in the saucepan, dropping them into the water quickly - all within about 1/2 minute.

2. The heat is still on high under the eggs and you will see threads of the egg whites rise to the surface and float a little. Drag the back of a skimmer or slotted spoon across the surface of the water to catch those threads and to move the eggs enough that they don't stick to the bottom of the pan. After the eggs have been moved once, they won't stick anymore.

3. Let the water return almost to the boil (about 200 degrees). When It begins to simmer, lower the heat and continue poaching the eggs approximately 3 to 4 minutes, depending on how well done you like your eggs. At this point, lift one of the eggs out of the water with a slotted spoon and press on it gently with your finger to determine the degree of "doneness. " The yolk should be soft to the touch, indicating it is soft and runny inside. Transfer the cooked eggs to ice-cold water.

4. After 10 to 15 minutes, the eggs will be cold. Lift them out of the water and trim off any hanging pieces of white to create a nice oval shape.