Poached Eggs

I’m putting this here so I don’t have to keep looking up the time. This is tuned for how I like two eggs poached. More can be poached at once using a larger skillet and extending the poaching time a bit.

Fill a small non-stick skillet with about 1½ inches of water. Bring the water to just boiling, then reduce heat to maintain a constant simmer. Add a tablespoon of lemon juice or vinegar to the water. One at a time, crack an egg into a small bowl, and then slowly slide the egg into the simmering water. Poach for 3½ minutes, then gather and lift each egg from the water with a slotted spoon. For firmer yolks, poach a minute or two longer.