"Poaching" is the term for frying an egg in water. It is one of the simplest and fastest ways to prepare an egg for eating. It is also a low-calorie method of egg cooking, since no fat is added during the poaching process. Poached eggs are traditionally served alone or on toast, but they can be eaten any way you like. The poaching process itself is not difficult.
Add water to a small saucepan to a depth of about 2 to 3 inches. Add 1 tablespoon of white vinegar to the water, if desired. The vinegar keeps the egg white from "shredding" as it simmers, but adding vinegar is completely optional; skip it if you dislike the taste or smell of vinegar. Heat the water until the bottom of the pan is covered with small bubbles. Turn the heat down a little just before the water begins to boil.
Break a cold, fresh egg into a small saucer and gently slip the egg into the saucepan. Make sure the egg is completely covered with water. Cover the saucepan with a piece of aluminium foil, and let the egg cook for 3 to 5 minutes.
Remove the foil. Use a slotted spoon to lift the egg from the saucepan. Drain the water from the egg onto a paper towel. Trim the rough edges off the cooked egg white with a knife, if desired. Repeat the process for additional eggs, one at a time.
For a light breakfast or snack, sprinkle the egg with salt and pepper and eat it alone or on toast.