Before You Begin

For the best results, be sure to use the freshest eggs possible. Cracking the eggs into a colander will rid them of any watery, loose whites and result in perfectly shaped poached eggs. This recipe can be used to cook from one to four eggs. To make two batches of eggs to serve all at once, transfer four cooked eggs directly to a large pot of 150-degree water and cover them. This will keep them warm for 15 minutes or so while you return the poaching water to a boil and cook the next batch. We like to serve these eggs on buttered toast or toasted and buttered English muffins or on salads made with assertively flavored greens.

1. Bring 6 cups water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into
   colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
2. Add vinegar and 1 teaspoon salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness. (For medium-cooked yolks, let eggs sit in pot, covered, for 4 minutes, then begin checking for doneness.)
3. Using slotted spoon, carefully lift and drain each egg over Dutch oven. Season with salt and pepper to taste, and serve.