Chef John's Poached Eggs

1. Fill a bowl with ice and cold water.

2. Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.

3. Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.

4. Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Cook's Notes:

Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.

To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.

Try these with the Smoked Salmon Dill Eggs Benedict recipe.