 vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 0 minutes.  0. With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels. 