On 11/3/13 3:32 PM, wrote:

> Quite simple, as this short video illustrates. (And not really sous-vide, but who cares?)

I use silicone poaching cups, and get essentially the same result.

Like these: http://amzn.to/HANGS9

With or without the cups, when poaching eggs, I always use the same
three quart saute pan, bring the water to a rapid boil, *take it off the
heat* (or turn off the induction burner), insert the eggs, cover, and
time four minutes. (My wife's get an additional 30 seconds, since she
prefers her yolks less runny.) This method gives the most consistent
results of any technique I've found.

-- Larry