Poaching eggs

My favorite way to eat eggs is poached, which I then perch atop a vegetable ragout, polenta, or sautéed greens. Here is my foolproof method for poaching eggs: Fill a large frying pan three-fourths full with salted water and bring to a boil. Add a splash of vinegar. Break an egg into a cup, then slide the egg into the water. Repeat to add the remaining eggs to the pan. Bring the water back to a simmer. Turn off the heat, cover, and let stand until the whites are set, about 2 minutes.
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