Here’s how I make perfect poached eggs:
1. Crack two eggs into a bowl.
2. Bring water to a boil (I have a gas range), then pour in a few tablespoons of white vinegar. I use Trader Joe’s Modena.
3. Slowly slide the eggs in, one at a time. Bring the heat down to low.
4. Continue cooking for three minutes.
5. Use a slotted spoon to carefully lift each egg up to drain it and then place it on a nice crusty piece of toasted bread. I like rye. The eggs will be moderately runny.