Pour the sauce in a saute pan. Heat the sauce until bubbles gently break the surface.

Crack the egg open into an individual ramekin or cup. If a piece of shell gets into the egg, scoop it out with a piece of shell.

Create an indentation in thicker sauces with a spoon.

Slip the egg into the sauce one at a time by lowering the edge of the ramekin into the sauce. Aim for the indentation with thicker sauces. Tilt the ramekin so the egg slides out. Turn up the heat to medium until the sauce returns to a simmer but doesn't boil. Lower the heat to low. Spoon the sauce over the egg as it poaches, if you're in a hurry.

Poach the eggs for three to five minutes. The egg whites should be firm, but the yolk still somewhat runny; you may cook to your desired doneness, though. Exactly how long it takes depends on the temperature of the egg and how large the egg is. Cold eggs direct from the refrigerator take longer to poach than room temperature eggs. Large eggs take longer than medium eggs.