• Medium saucepan or saucier
• Water
• Vinegar
• Small bowl or ramekin
• Fresh Egg(s) 
• Slotted Spoon

1. Pour about 1 1/2 to 2 inches of water into a saucepan or saucier.
2. Add 2 teaspoons of vinegar to the water.
3. Break an egg into a cup or ramekin.
4. Bring the water to a simmer over medium heat.
5. If you're poaching just one egg, take the handle of your slotted spoon or spatula and create a vortex in the water by swirling it around in tight circles in the center of the pan. For more than one egg, skip this step.

1. Carefully dip the ramekin or cup partially into the water and slide the egg from the cup into the water.
2. Cook for about 3 to 4 minutes, or until the yolks are still runny but the whites are firm.
3. To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
4. For perfectly round eggs, trim with a knife or scissors.
5. Drain lightly, season and serve.

Tip: To poach eggs in advance, slip the poached eggs into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.