Poached Eggs

This recipe comes from an article on the NPR website by Janet A. Zimmerman. This is the best way I've found to poach eggs! I just use a smallish pan and guess at the amounts of salt and vinegar. The problem is that I never can remember whether it's more salt or more vinegar!

1 1/2 tsp vinegar
1 T salt
Eggs--as fresh as you can get them

Crack the eggs into strainers to remove excess whites. Bring a sufficient amount of water to boil (at least an inch over the eggs when they sink down to the bottom of the pan). Add salt and vinegar and turn down the temperature. Simmer for three minutes. Remove with a slotted spoon and drain briefly by touching the spoon to a paper towel. Enjoy!