Whirlpool Method (The whirlpool method is best used for cooking 1 to 2 eggs at a time)

Cup of Yum
1. Fill a saucepan with 1 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
2. Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
3. Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
4. Crack an egg into a small bowl.
5. Use a spoon to stir the water in one direction so that it is in motion, like a whirlpool.
6. Stop stirring. While the water is in motion, gently slide the egg into the center of moving water. The swirling motion of the water will help prevent the egg white from spreading and will gently wrap the egg yolk.
7. Cover the pot and turn off the heat. Let poach for 5 minutes.
8. Use a slotted spoon to remove the egg from the water.

Skillet Method (The skillet method is best used for cooking large batches of eggs at a time, about 6)

1. Fill a 12-inch skillet with 1 1/2 to 2 inches of water. You want the water to be fairly shallow so that the egg doesn't have too much area to float around in. This will help keep the egg whites together.
2. Add 1 teaspoon of salt and 2 teaspoons of white vinegar to the water.
3. Bring the water to a simmer. Boiling water is too violent to poach an egg in. The water needs to be just barely at a simmer. You will have to adjust your heat source accordingly.
4. Crack eggs into separate small bowls.
5. Gently slide each egg into the simmering water, giving a little space between each egg.
6. Cover the skillet and turn off the heat. Let poach for 5 minutes.
7. Use a slotted spoon to remove the eggs from the water.