Get out a saucepan to hold water that's deep enough to float eggs, ideally 3 or 4 inches deep. Fill the pan with water and a dash of salt. Heat the water until it's just simmering. Just before you begin poaching the eggs, add a dash of vinegar (whichever you like) to the water. Crack your eggs, preferably into some heatproof vessel that you can dip into the water. You can buy a ring mold that keeps the egg nice and circular. But the real man's way of doing it, says Waltuck, is dropping the egg into the simmering water, then with a fork swirling the water in a circular motion to make sure the egg white surrounds the yolk. Cook for 3–4 minutes. Remove the egg with a slotted spoon and drain on a paper towel. Then pop it onto an English muffin, buttered or not. Season with salt and pepper to taste.
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