A fuss-free method for making perfect poached eggs
2largeeggs(use the freshest/newest you have)
Fill a large 10 or 12" high-sided skillet with 2 inches of water, then bring to a boil over high heat. Reduce the heat to wherever the water is just below a simmer, which is likely medium high or medium. You don't want any movement or bubbles in the water.
Carefully crack each egg into its own small bowl.
Gently lower each egg into the hot water, getting the bowl as close to the water as possible to minimize dropping of the egg.
Cook the eggs for 3 minutes, then remove to a paper towel-lined plate using a slotted spoon.