How to Make Poached Eggs

Preparation

1. To poach a pasteurized egg, first fill a deep saucepan or large sauté pan about half-full of water and set over high heat. Add some salt, for flavor, and white vinegar or lemon juice – this helps to keep the white of the egg from spreading.
2. Next, crack a pasteurized egg into a small custard cup. When the water comes to a boil, reduce the heat so the water is at a simmer. Now gently ease the egg into the water, holding the cup as low as possible so the yolk doesn’t break.
3. Repeat with additional eggs if desired, taking care not to crowd the pot.
4. Use a spoon to gently gather the white around the yolk, then cook for 3 minutes.
5. To test for doneness, lift the egg from the water using a slotted spoon and gently jiggle the spoon to make sure the white is solid.
6. Carefully return the egg to the poaching water if you prefer a less runny yolk. When the egg is done, sprinkle with a little salt and pepper – it’s good enough to stand on its own with just a slice of toast or an English muffin.