Instructions
For the prettiest poached eggs, follow these three steps:

1. Bring water (enough to cover the bottom of a large skillet to a depth of 1 inch) and 3 tablespoons vinegar to a gentle simmer.

2. Crack one egg into a ramekin. Dip a side of the ramekin into the skillet, allowing the water to fill it and displace the egg. Repeat with the remaining eggs (poaching no more than three eggs at a time).

3. When the whites have just set, remove the eggs with a slotted spoon and transfer to a bowl of ice water. Refrigerate until ready to rewarm.

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Yields: 0
     Bon Appetit magazine, April 2007, page 126

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