How to poach eggs
Poached eggs look so interesting and taste incredibly tender. A good way to diversify your culinary repertoire and prepare such eggs as a supplement to the long-familiar to you a salad or a ratatouille. Or you can cook luxurious eggs Benedict for breakfast, so much popular worldwide.
For 1 l. of water
2 tbsp white wine vinegar
1 tsp salt
1) Eggs should be fresh and well chilled, as their protein is more resilient and less blurred.
2) Bring water to boil in a large saucepan.
3) Add salt and vinegar (they help coagulation of protein) in an amount corresponding to the amount of water, reduce heat to low, so that water does not boil.
4) Crack 1 egg in a small bowl. Hold the bowl as close as possible to the water and confidently slip the egg into the water. 
Cook the egg for 2 minutes and using the skimmer, remove to a plate. You can cook for 4 minutes and then dip the eggs in ice water.
5) Repeat with the remaining eggs. You need to be very skillful to cook several eggs at a time. I do not recommend you to do this, because it can spoil everything.
6) If you want, You can trim the egg, cutting off stringy egg whites, giving it perfect round shape. (This is done in restaurants and for photo shoots in magazines)
Bon Appétit!
See: Eggs Benedict
How to fry eggs
November 23, 2010