Conventional Poached Eggs

Neither salt nor vinegar nor the shallow bowl is necessary. Just bring the water to a boil in a heavy saute pan; turn off the heat and let the bubbles die down; carefully crack the eggs, hold just above water, let them slide in, and cover the pan. Remove with a slotted spoon and blot with a paper towel. Four minutes will result in almost set, but still runny yolks.

There's a reason for all those five-star reviews: this is an excellent method! I've tried the conventional poaching method many times. I've found it unreliable, and dislike the need to wait for a large pot of water to boil. Here, by contrast, the small amount of water heats quickly. And because the skillet is shallower than a saucepan, the eggs have less room to move - and stay together better. The salt-vinegar mix also makes the yolks and whites nicely flavored. Chang-Bittman for the win!