Poaching is really cooking the egg, without a shell, in waqter or steam.
As in all egg cookery, an important rule to remember is to cook them just
under the boiling point.
Fill a skillet half full of water. Add 1 tsp of salt, and 1 tbsp of vinegar
to each quart of water.
The vinegar helps set the whites and makes it easier to remove eggs from the water.
Let water come to a boil, drop in the required number of eggs.
Turn the heat to simmer on electric range and on other type range place skillet
where water will keep warm but not boil.
Cover pan, allow to cook 3 minutes or longer depending on hardness desired.
Remove with skimmer or perforated spoon.