How to Poach Eggs
In a medium-sized skillet, fill with water to two inches deep. Cover and heat to boiling on high.
Crack each egg into a separate cup and keep close to stove.
When the water boils, add vinegar to water to congeal whites, and add salt to increase water temperature. Turn off heat.
Lower the lip of each cup just below the surface of the water and let the egg flow out. Set a timer for exactly 3 minutes. While eggs cook, toast some bread.
Uncover and lift eggs out carefully with a slotted spoon and allow all water to drain back into skillet. Place eggs on toast and dust lightly with paprika. Serve with a small pat of butter on top of egg.