Get a deep pan
Take a pan around three inches deep, since you will need to pour water in it. Water is required so that the eggs do not stick to the bottom of the pan. In addition to this, the pan should be wide enough so both eggs don't stick to each other. You can use a non-stick pan in order to make poached eggs.
Working with the eggs
You are required to break the eggs one by one. You should crack or break eggs into different bowls or small cups, this will ensure that the yolk of your eggs does not break. Furthermore, if you find a bad egg, you can easily discard it this way and use a new one.
You need to set the water temperature to about 160 to 180ºF or 71-82ºC. In case you place the eggs in cold water, the egg will be separated before it cooks. On the other hand if you place the eggs in hot water, your eggs’ yolk will be over cooked and you might have thicker whites. If you place the eggs in boiling water i.e. 100ºC or 212ºF the taste and texture of your eggs will suffer.
Place the eggs in simmering water
You need to carefully slip the eggs in water which is mildly hot and simmering. After this you need to cover the lid and turn the heat off.
Cook for three to five minutes
Next you need to cook for almost three to five minutes, depending on to the firmness of yolks you require.
Toast the bread
While the eggs are being poached, you need to toast your bread.
Remove the eggs
After cooking, you need to take the eggs out with help of slotted spoons.
Serve the poached eggs
After removing the eggs from water, you need to serve them immediately. Place the eggs on one slice of toast and serve. Season with salt and freshly ground pepper according to your taste.