There are many different techniques floating around the Internet for how to poach eggs. Try as many as you want and find what works for you, but this is what works for me. I got this technique from The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance, and it is nearly foolproof. By using a bit more vinegar than some other methods, it allows the eggs to hold together better and not turn out sloppy and stringy. You will need: A wide-bottomed shallow saucepan (about 4-quarts)
Slotted wooden spoon
Ramekins or other small dish
2 quarts water
1 cup distilled vinegar
2 tablespoons kosher salt
Directions: Stir together the water, vinegar, and salt in the saucepan and heat over medium heat until simmering, then lower the heat to a very gentle simmer.
Crack each egg into a ramekin. (Why do this? This allows you to “dump” the egg all at once into the water instead of “drizzling” it in, which helps the egg to remain in a nice, round shape instead of stringy and messy.)
Tip the eggs one by one into the water, poaching in batches of up to 4 eggs at a time. Do not stir. Allow the eggs to set up for a few seconds, and then give them a gentle nudge with the wooden spoon to ensure that they’re not stuck to the bottom of the pan.
Continue cooking the eggs at a very gentle simmer for about 4 minutes (for runny yolks), or longer if desired. To check the eggs doneness, simply lift it from the water using the slotted wooden spoon and touch it with your finger. The white should be set, but the center should bounce back a bit.
When the eggs are done to your liking, gently lift the from the water with the wooden spoon and let the egg drain for a few seconds. Continue with remaining eggs.
Serve immediately, or keep warm in a hot water bath. (Place the poached eggs in a bowl of hot water to keep warm until ready to serve, then drain on paper towels before serving.)