In a large sauce pan add water till it’s 3/4 full. Break the eggs into individual small cups. When the water boils, use a spoon and create a funnel before pouring the egg into the middle of it. Lower the heat and poach the egg for three minutes. Lift it out with a slotted spoon and transfer to a paper towel to get rid of excess water before serving. Great with avocado smash on toast and smoked salmon.