Poached Eggs

Step 1: Crack an egg into a small strainer set over a bowl or glass. Leave it for 30 seconds, jiggling the strainer a little so the watery whites drain through.

Step 2: Carefully transfer the egg to a teacup. Repeat for as many eggs as you plan to poach in one batch, putting one egg in each teacup. The whirlpool method is limited to 2 eggs; the Easy Method can make up to 6.

Step 3: For either method, bring the water to a boil over high heat. Turn down the heat until tiny bubbles rise from the bottom of the pot but large bubbles no longer break the surface.

Step 4: Fill a pot with 7.5 cm / 3 inches of water. Bring it to a boil, then lower the heat as described above.

Step 5: Submerge a teacup in the water and gently roll the egg onto the base of the pot. Keep the drop as short as possible for the neatest shape.

Step 6: Repeat with more eggs, taking no longer than 15 seconds to add them all.

Step 7: Twenty seconds after adding the first egg, use a slotted spoon and a tablespoon or dessert spoon to gently turn the eggs upside down. Start with the first egg and finish with the last; they should be starting to set but not fully set.

Step 8: Leave the eggs for 1 minute, then turn them again.

Step 9: Leave for another 30 seconds. Lift one egg out with a slotted spoon to check it: the whites should be soft but set, and the yolks should be runny.

Step 10: Transfer the eggs to paper towels to drain and let the residual heat dry the tops for 15 seconds. Do not leave them too long or they may stick to the paper towel. Serve.

Step 11: Fill a large saucepan or small pot with 7.5 cm / 3 inches of water. Add vinegar if using, then bring the water to a boil and lower the heat as described above.

Step 12: Using the handle of a flat-handled wooden spoon, quickly stir the water in a 10 cm / 4 inch diameter circle to create a whirlpool. The vortex, or V shape in the water, should last for 7 seconds.

Step 13: Carefully slip the egg into the middle of the vortex. Hold the teacup as close to the water as possible without touching it, which would disrupt the motion.

Step 14: Let the spinning water wrap the whites around the egg. The egg will take shape once the water stops spinning, in about 15 seconds.

Step 15: Leave the egg for 1 1/2 to 2 minutes. After 30 seconds, you can rotate it once or twice, or swirl the water again.

Step 16: Lift the egg out with a slotted spoon to check for doneness. The whites should be soft but set, and the yolk should be runny.

Step 17: Transfer the egg to paper towels to drain and let the residual heat dry the top for 15 seconds. Do not leave it too long or it may stick to the paper towel. Serve.

Step 18: To poach multiple eggs, use 15 cm / 6 inches of water. Once the first egg has set, after about 30 seconds, swirl the water again and add another egg. The Easy Method is preferred for making several eggs.

Step 19: Use either method above, then place the cooked eggs in a large bowl of cold tap water to stop them cooking further. If making a large batch, use ice water to keep the temperature down.

Step 20: To reheat, bring a large pot of water to a boil, then turn the heat down to low. Transfer the eggs straight from the cold water into the hot water and leave them for 30 seconds to reheat. Drain on paper towels, then serve.

Step 21: Serve on toast, with avocado, on asparagus, or as Eggs Benedict. Poached eggs are also suggested with homemade baked beans or a Caesar salad.