Pour 1-2 cups of water in a pan. Heat the water over medium-low heat. Gently crack an egg into a bowl or container, making sure the egg is intact.

When water comes to a low boil, carefully slide the egg into the pan. If the egg has been in the fridge, cook for 3 minutes. If egg was kept at room temperature, poach for 2 ½ minutes.

When eggs are done, use a slotted spoon to remove them from the water. Season poached eggs and serve.