- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. You can refrigerate poached eggs for up to 3 hours, on a parchment-lined plate. To serve, heat water in skillet according to instructions in step 1 (above); gently add eggs and cook just until heated through, 30 to 45 seconds. Remove eggs and blot as directed.