Poached Eggs

Some people are afraid to even attempt to make them but they are rather easy once you get the hang of it.
I use a large frying pan that has about 3 inch sides. You can use a pot if you would rather. Put some water in it and bring it to a boil. When it gets to a boil add about 2 teaspoons of white vinegar.(this will not change the taste of your eggs, it is needed to bring the white together.) then lower the heat so it is a low simmer. Drop cracked eggs in one at a time. I crack them into a little bowl them slide them in.
Your water should be 160-180 degrees if you want to drag out the thermometer.
Cook about 2 1/2 to 31/2 min. You can tell when they are done as the yolk will be soft and the white will be set. Time may be different depending on the temp of your water. I do one egg at a time. Remove from water with a slotted spoon.
If you need a bunch of them for later in the day, you can cook a bunch of them as you can hold them over in cold water in fridge. Then just put them back in some warm water to finish cooking and heat them.
This is an egg preparation unlike hard boiled eggs where you need FRESH eggs. the fresher the better. The older an egg the more separated and runny the white becomes and could be a poached disaster.
Once you have got the hang of this and become the poached egg queen. try poaching in different types of liquid. A little wine perhaps.
Now all you have to do Is get some ham or canadian bacon, some english muffins, and some hollindaise sauce for some eggs benedict.
Enjoy!