I'm sorry, I never heard of using a double boiler to poach eggs. I know there is a stainless steel monkey-dish-like gadget some folks use in their homes, but in the restaurant or hotel kitchen they are virtually worthless. The way I was taught to poach one egg or many eggs: Add a small amount of vinegar (about 1 - 2 tablespoon to one quart the water). The small amount of vinegar will not impart any flavor to the egg, but the vinegar helps to keep the white around the yolk. Bring the water to a boil, reduce it to a simmer. Then, just in case there is a blood spot or broken yolk, break the egg into a monkey dish or small salad bowl. Once the egg passes visual inspection, put the dish/bowl with the egg as close to the surface of the water as you can. The dish/bowl can even make contact with the water. Gently tilt the dish/bowl and allow the egg to slide into the simmering water. The egg will sink to the bottom of the pot The egg might sort-of "stick" to the bottom of the pot. To free the egg, wait about a minute, then use a slotted spoon or spider web. Go under the egg and gently coax the egg to free itself from the bottom of the pot. As the egg cooks it will rise to the top. When it rises to the top, the white is cooked and the yolk is warm. Remove the egg with the slotted spoon or spider web. To get rid of most of the extra water: After removing the egg from the simmering water, allow the egg a little time to drain. Then touch the bottom of the slotted spoon to a clean, dry towel. Plate the poached egg. For 3 or more eggs; for more than two people or for breakfast or brunch, such as making poached eggs for Eggs Bennie or corned beef hash: to hold the poached eggs: Put them in a second pot with warm - not hot - water. When ready to plate, reheat the eggs in the same water you originally cooked them in for about 15 seconds. Remove the egg with the slotted spoon or spider web. To get rid of most of the extra water: After removing the egg from the simmering water, allow the egg a little time to drain. Then touch the bottom of the slotted spoon to a clean, dry towel. Plate the poached egg. I know it seems like A WHOLE LOT of work, but once you do it a few times, you'll develop your own shortcuts. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks"

Add about a tablespoon of vinegar to the water. It will not flavor the eggs, but it will hlp them stay together. Also, do not drop the eggs from a high distance. Instead gently break them into a bowl and put the edge of the bowl just above the water when it is already simmering (If you wait for it to boil, the tumultuos nature of the bubbles may break the egg up.) and slide the egg into the water. Cook to the disired doneness and remove the egg gently with a broad slotted spoon. Practice makes perfect. :D

Nothing tricky required. Just be sure you have added some vinegar to the water the water and it is boiling before you put in the eggs.

not sure since i never make them

I bought a littlr plastic gadget at Walmart and poach my eggs in the microwave.