poached eggs

Fill a small frying pan with about an inch of water. Heat the water on high until it reaches a bare simmer. Bubbles will start appearing at the bottom of the pan, then turn down to low.
Crack one egg into a small bowl or cup. Gently slip the egg into the water that is simmering. If you want you can use a spoon and gently push some of the egg whites closer to their yolks, to help them hold together. If you have canning rings, you can place them into the pan and pour the egg into the mold to hold its shape. Add all the eggs in the pan, keeping some distance between them.
Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. If you want the yolks firmer, you may need to cook longer.
Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. Serve with a dash of salt and pepper.