How to Poach an Egg
1. Fill a sauce pan with water and bring the water to a boil.
2. Add a splash of vinegar (literally no more than a tsp).
3. Keep the temperature of the water at a simmer, medium high would work.
4. Crack a (large) egg into a bowl, if you break the yolk wrap the bowl with saran wrap and use that egg in another recipe! The yolk has to be intact.
5. Stir the water to create a whirl pool action.
6. Carefully pour the egg (using the bowl) into the middle of the whirl pool and leave it in the water for 3 minutes.
7. Place a paper towel on a plate.
8. When the 3 minutes are up remove the egg from the water using a slotted spoon or a spatula
9. Lay the egg on the paper towel to absorb the excess water or you can just let the egg drip dry before plating it.
10. If you are making the poached eggs ahead of time place the cooked eggs in an ice bath (bowl filled with ice and cold water), this will stop the cooking process. When it is time to serve the eggs just place them back in the boiling water for no more than 30 seconds to warm them through.