How to Poach an Egg
If you love fried or sunny side up eggs but hate the rubbery edges than this is for you.
In a large saucepan, bring about 2 inches of lightly salted water along with a teaspoon of white vinegar to a boil; turn down to a slow simmer. One at a time, carefully crack
eggs into a shallow bowl and slide gently into water. Take your spoon and push any whites that "fly" away back onto the egg and poach for 3
minutes. Remove with a slotted spoon, blotting well on towel to drain.
You may store them at this point in a covered container in the fridge until ready to serve. Warm them up by placing back into heated water for a few seconds.