Poached eggs are one of those things that seem really simple to make but can go really wrong. I have undercooked them and ended up with white and yellow slime on toast and overcooked them ending up with an inedible hockey puck on my plate. This method for poaching eggs is pretty much fool proof, I should know, even I can make perfect poached eggs when I cook them this way.
Don't use too big a saucepan, half fill with water and a splash of vinegar, white if you have it but any vinegar will do, and bring it to a rolling boil, this means a constant boil without the water boiling over. Next put the eggs you are going to poach into the water still in their shells for thirty seconds and then fish them out. Crack the eggs, which will have set a tiny bit inside,into a cup and then float them into the boiling water. Poach for three minutes for a soft poached egg and an extra minute for a harder set. Remove the poached eggs from the water using a slotted spoon, drain and then serve on hot buttered toast.
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