Another Perfect Poached Egg
- Place the water in a large saucepot and bring to just under a boil, then add the vinegar and salt.
- Swirl the water with a large spoon very rapidly to form a fast-moving 'whirlpool'. Crack each egg into a small bowl and drop in one at a time in the center of the whirlpool. Do not allow the water to boil.
- Cook for exactly 3 minutes for medium-soft yolks. Remove from the water with a slotted spoon and drain on paper towels. Serve hot.
- You can poach the eggs ahead of time and when they're almost done, store them in ice water, which will stop them from cooking. When you want to serve them, drop them into hot water for about 30 seconds to reheat them.