Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

Fill a deep saucepan with about four inches of water and heat over medium-low until just below a simmer (about 170°F). This low temperature is ideal for delicate foods like eggs and fish that would ...

Eggs Benedict, eggs Florentine, and salade Lyonnaise are just a few of the delicious recipes made with poached eggs. But for those of us yet to master the art of egg poaching, this can stand as a ...