Poached Eggs

To find the simplest and best poaching method, we cooked dozens of eggs. We learned that abundant water is needed so the temperature doesn’t plummet when the eggs are dropped in; this is why we use 3 quarts in a large Dutch oven. Also, spiking the poaching water with vinegar helps the proteins set quickly, reducing the “feathering” of the whites for neater-looking eggs. When adding the eggs to the simmering water, space them apart so they cook evenly. Also, track the order in which you add them to the pan so you can remove them in the same order, ensuring even doneness across all four yolks.