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The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4") depth of water. The fresher an egg is, the better it will poach because its white is thicker. Use eggs that are as fresh as possible; an egg straight from the chicken will poach without any need for vinegar as it will coagulate immediately. into a ramekin, small bowl or soup ladle. Do this gently so as not to harm the appearance of the egg. Alternatively, crack the egg onto a small, flat plate as this makes sliding the egg into the pan of water easier. Don't break the yolk when cracking the egg. Given the possibility of breaking the egg when moving it from a bowl or plate to the pan, some people prefer to skip this step and break the egg straight into the water. If you do this, be careful and only add one at a time. And note that by cracking the eggs separately into a cup and not straight into the water, the cracked eggs have the chance to set back up into their little "protein cocoon". You might like to experiment to work out what works best for you. The water should be barely simmering and the temperature about 160-180F (71-82C). Make sure that you do not drop the egg into boiling water (100C/212F), as this will toughen the eggs and make them unpalatable. Poached eggs should be served as soon as they're removed from the water and drained. They cool down quickly and once cold, they're not as desirable for the diner. Serve on thick slices of crusty toast. Serve with baked beans, a cooked tomato and sausages. Serve with a salad. Serve inside a pita bread pocket. Serve on vegetables. Serve the poached eggs over toasted buttered English muffins and topped with Bearnaise or Hollandaise sauce, maybe a little bacon or grilled ham on the side. Serve as eggs Benedict.
Select a suitable pan for poaching. Select the eggs. Crack an egg Turn down the gently boiling water to a simmer. Serve.