Fill an aluminum, stainless-steel, or enamel-coated skillet almost to the brim with water. Add
Simmer the eggs gently until the white is solidly white and no longer transparent; the yolk must remain runny. It takes approximately 2½ to 3 minutes to poach an egg. The time depends on the size of the eggs and the temperature of the eggs when added to the water.
When the eggs are cooked, use a slotted spoon or a slotted pancake turner to remove them. Drain on absorbent paper toweling.
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