Bring 1 to 2 inches water to a boil in a small deep skillet, add the salt and lower the heat to the point where the water barely bubbles; if you measure it with an instant-read thermometer, the temperature is just under 200°F. One at a time, break the eggs into a shallow bowl or saucer and slip them into the water.
Cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple seconds. If you are eating the eggs right away, put them directly on the toast or what have you. If you like, drain them briefly on towels before serving. Poached eggs are delicate, but they can be handled as long as you’re careful.