Method/technique for poaching eggs, particularly entertaining for a crowd with a poached egg dish, such as eggs benedict, and being able to have all the eggs ready at the same moment.
There are a few simple tricks to making a superior poached eggs. The egg should be as fresh as possible and at room temperature.
Bring a pan of salted water with a teaspoon of wine vinegar to a gentle simmer. Place the egg, still in its shell in the water for 6 seconds then remove it. Stir the water to form a whirlpool in the pot. Break the egg into the exact centre of the whirlpool and poach until it is cooked to your liking. This way the white will swirl around the yolk and create an elegant egg shaped poached egg.
If you wish to make eggs benedict for a brunch party crowd, poach the eggs one by one using this method, but cook then just enough to be able to remove them to a large container of iced water. They'll keep in the water, uncovered, in the fridge overnight.
Finish cooking them at the last minute, all together in a large wide pan.