How to make Perfect Poached Eggs by simplyrecipes
Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste.

Ingredients

• 1 egg

Instructions

1) Heat the water: Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
2) Strain thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve then gently ease the raw egg into your pot of simmering hot water.
3) Turn off heat, cover pot, cook 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and cook for 4 minutes until the whites are cooked through. (You may need to add more time if cooking at altitude or poaching more than 4 eggs at once.)
4) Remove from the pot with a slotted spoon, add salt and pepper and serve over toast or anything you like.
Recipe Source: https://www.simplyrecipes.com/recipes/easy_poached_eggs/
 
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