Poached Eggs

Bring a saucepan half-filled with water to a bare simmer. Add 1 or 2 teaspoons white vinegar (to help set the whites more quickly), then gently add 1 to 3 large eggs to the water. Cook until the white is set and the yolks is still runny, about 4 minutes. You can also use stock, milk, or court bouillon to add a bit of flavor.