Poached eggs are a great, and healthier choice than cooking them in oil or butter. Have them as you normally eat your egg or turn these into a great eggs Benedict. This is a simple method that does not require a special poacher. Just a pot of simmering water.
White Vinegar (optional but helps the egg to coagulate the egg white)
Fill a ten inch sauce pan (at least 4″ deep) with water two-thirds of the way full. Bring to a gentle boil. add 1 1/2 tsp. white vinegar. The best method is to do 1 egg at a time. Reduce the heat to maintain a simmer. Crack your egg into a 1/2 cup measuring cup. With a spoon, stir the water to create a swirling pool. Gently roll your eggs into the whirlpool. I like them at exactly three minutes cooking time, but you can go as much as five minutes depending on your preference. You can do more than 1 egg at a time, if so do not swirl the water before dropping the eggs. I really do recommend cooking them one at a time, as you run the risk of multiple eggs effecting the temperature of the water, and merging into each other. Remove the egg with a slotted spoon and allow all water to drip off. White still on the spoon blot the bottom of the egg with a paper towel. Serve them as you would any egg. If you are making eggs Benedict have everything done and waiting on the finished egg.