Poaching Eggs

Use the freshest eggs you can find, because the whites hold together. Crack each egg into a fine sieve first and let the watery part of the white drain off. Bring a pot of water to a bare simmer, with small bubbles on the bottom and none breaking the surface. A swirl isn't needed. Lower the egg in from the sieve. Cook three minutes for a runny yolk. Lift it out with a slotted spoon and blot it on a towel. You can poach them ahead and reheat them in hot water for 30 seconds.