POACHED EGGS, JUST ONE or FOR A CROWD

To poach large numbers of eggs and hold for later use, start with deep but shallow pot and fill to half full of cold water. Salt the water or add 1 teaspoon vinegar (white). Both salt and vinegar will help to coagulate the protein in the white of the egg so it holds together. Bring water to a gentle simmer, barely simmering. Break as many eggs that will fit, one at a time, onto a saucer and slide into water. Cook until white is set all around and over yolk. Carefully remove and shock it in very cold or ice water. Refrigerate until needed.
For one or two eggs that will be eating without holding, cook the same way without the ice water cool down.

To reheat eggs, carefully lift egg from cold water and drop into simmering water for 1 minute for soft, 2-3 for hard yolks.

CHEF NOTES: Use very fresh eggs for poaching; ones with whites still quite firm. When water boils during poaching or reheating, it can be too rough and egg white will tear or not cover yolk.