How-to Make Poached Eggs

Place 2-3 in. of water in a large skillet with high sides; add 1 tablespoon vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Acidic poaching liquid makes it easier to get good results.