I've seen lots of contraptions out there for making poached eggs, but I think that poached eggs so easy to make that special equipment isn't really necessary.
Usually I pull them out of the water and plunk them straight onto a nice warm piece of toast. They're very nice mashed up with a bit of salt and pepper on top.
How to poach eggs
You will need:
- A shallow, lidded pan—I use a 10-inch pan that's just over 2 inches high to cook four eggs. (You can do without a lid if you don't have one. You can also use a deeper pan with just a little water in it, although it will be trickier.)
- A slotted spoon
- Teacup (optional)
- White vinegar
When the water is ready, gently slip the eggs in. I used to crack them into teacups first, which makes it very easy, but I've since learned just to crack them very carefully right over the surface of the water. If you're using a deeper pot, definitely use a teacup.
If your pan has a lid, cover your pan and set a timer for about five minutes (this gives us a mostly runny yolk, so feel free to adjust according to your personal preferences). I turn the heat off at this point. If you don't have a lid, you'll need to leave the heat on low and babysit it a little to make sure the water stays hot but not bubbling.
Remove eggs with a slotted spoon and serve immediately.