Poached Eggs

How to poach an egg without an egg poacher.

Ingredients:
1 egg
vinegar
(optional) salt

Fill a pan 2 to 4 inches of water and 1 tsp vinegar, and optionally a pinch of salt. Boil the water. Turn down heat so that the water is at a light boil. When the water is almost still, crack the egg. Open the egg as close to the edge of the water as possible and drop the insides of the egg carefully into the water. Some tendrils may form from the egg--this is okay because you will cut these off later. After the outside of the egg hardens enough, use a spatula to lightly separate the egg from the bottom of the pan. Turn up heat so that the water is at a very light simmer. Let the egg poach for 3 minutes. Remove egg and place in lukewarm water to wash off the vinegar. The eggs can sit in the water for a prolonged period of time. When ready to serve remove the egg from the lukewarm water and pat dry. Cut off any tendrils.