Help A Fat Guy Out

I grew up in a household that had a coffee can on the stove and that can was always filled with bacon grease and cooking eggs usually meant lots of that bacon grease along with lots of bacon and sausage too.  It's hard to believe I've become a fat guy huh?  Now that I'm trying not to be so fat I will often poach my eggs.  I know that maybe you're making a face thinking about sissy style poached eggs but they're really good on toast and you don't need any bacon grease for cooking them.

1. You don't need an expensive or even inexpensive gadget to make perfect poached eggs.  You just need a few cooking tip, a 10" to 12" skillet with a lid, some water, a touch of vinegar, a spoon (preferably slotted) and something to hold an egg before you cook it.  These are things you probably already have.  Even if you can't find a lid to fit your skillet you can always cover it with a baking sheet.
   Add 2-3 inches of water to your skillet and put it on high heat.  Cover with the lid so that it will come to a boil faster.  While the water is coming up to a boil, crack an egg into a small bowl or cup and do this for each egg that you're going to poach putting each one in a different container.  A coffee cup and saucer can make 2 containers if the saucer is deep enough.  You want to do this because cracking the eggs directly into the water can be problematic.
2. When the water boils remove the lid (of course) and add about 1 T of vinegar.  Most any kind will do such as white, cider, wine or flavored vinegars.  I recommend staying away from balsamic and rice vinegar because they don't have enough acid and the balsamic can be expensive but you're welcome to try.  You the vinegar changes the PH level of the water and will help keep the eggs together instead of having them spread all over the pan.  You can add salt if you but no one seems to notice the difference as you need a lot of salt to the water in order to change the water temperature or the flavor of the eggs.  I add a little later instead.
3. Turn the heat down to low because you want the water to simmer with bubbles coming up but not a rolling boil that will mix the eggs together like scrambled eggs.  Then take your cups, bowls or saucers with an egg in each one and slowly add the egg to the water.  I usually submerge the cup or bowl and then gently tilt it sideways until water enters, mixes with the egg and starts to wash it out.  Do this with each egg.
   Cover the pan and wait 3 to 5 minutes.  While you're waiting you can put on some toast, finish cooking some spinach or clean up after yourself.  Those containers aren't going to clean themselves and you can do it in less than 3 minutes.  I like my eggs about 3 minutes but my wife prefers them a little harder at 4 minutes.  In 5 they become pretty solid.  Cook them as you like.  Using a slotted spoon if you have one slowly remove each egg one at a time and put on the plate where it will be eaten.  I don't recommend putting a bunch of eggs into a serving bowl and then putting the bowl on the table.  You can serve other things family style but not this.

If you're cooking for a bunch you can do them ahead.  Just cook them for about 45 seconds then done, then add them to a bowl of cold water.  When you're ready to serve them scoop them out of the cold water (probably room temperature by now) and add them to simmering water for60 to 90 seconds and serve.

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