Poaching Basics

• Poaching is a simple process, at heart. The proteins in eggs begin to set at temperatures of 145 degrees Fahrenheit, and they firm fully once they've reached 165 F. If you drop them into simmering water at approximately 180 F to 190 F, it takes approximately three minutes for them to form a firm, cooked white and a warm but still runny yolk. If the water is well salted and contains vinegar, the eggs will float to the top at around that time.

Using Vinegar

• If you've used the correct amounts of salt and vinegar -- about a 1/2 tablespoon of vinegar and 1 tablespoon of salt for each quart of water -- they'll cause a chemical reaction in the whites of the eggs as the eggs poach. They'll form small bubbles of carbon dioxide gas, and at about the 3-minute mark, those will lift the egg to the surface of your water. It's a handy way to know when they're done. The vinegar and salt also help the egg whites begin to coagulate more quickly, so the egg stays neater and doesn't leave a ghostly trail of mushy egg in your cooking water.

Alternative Ingredients

• If you don't have any vinegar on hand, or just find that it leaves a discernible taste on your eggs, you can substitute other acidic ingredients to achieve the same effect. White wine vinegar and rice vinegar have similar levels of acidity but milder flavors, and can be substituted directly for the vinegar. So can lemon juice. If you're looking for an alternative that doesn't add a noticeable flavor to your eggs, go to the baking supplies section of your supermarket and buy some cream of tartar. It's a white acidic powder, one of the ingredients in baking powder. Add a 1/2 tablespoon per quart of water.

Without Acids

• You can make a perfectly good poached egg without using vinegar or other acidic ingredients if you follow a few basic tips. First, be sure your water never boils. Boiling water disperses the egg whites. Second, use the freshest eggs you can get. Fresh eggs have firmer whites, which hold together better in the water. Third, use a large enough pot to give you 8 to 10 inches of depth. That keeps your eggs from sticking to the bottom. Finally, give the water a swirl with a slotted spoon before you add the eggs. If you crack your egg into the middle of the swirl, the water's motion will help it form into a tight little bundle rather than dispersing.