Poached Eggs

1. Put about 1 inch of water in a small saucepan and bring to a boil. Lower the heat so the water barely bubbles.
2. Crack one of the eggs on a flat, hard surface and open it into a shallow bowl, being careful not to break the yolk. Gently slip it into the water. Repeat with the other egg.
3. Cook the eggs undisturbed for 3 to 5 minutes, just until the white is set and the yolk has filmed over. The longer you cook them, the thicker the yolks become. Lift the eggs out of the pan with a slotted spoon, letting as much water as possible drain off . (If you want to make them look really nice, trim off the raggedy bits with kitchen shears.) Serve right away, sprinkled with salt and pepper.

—Recipe from How to Cook Everything: The Basics