Perfectly Poached Egg

First: Retrieve a medium-sized skillet (10-inch diameter) that has a lid. Go to the sink and fill the skillet with about 3 inches of water. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls.

Second: When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Watch the bubbles. If you don't like the vinegar flavor, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar.

Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. When the timer goes off, remove the cover. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast.