8 eggs
Salt and freshly ground pepper, to taste

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Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes; repeat to make 8 poached eggs.

Transfer the eggs to individual plates, season with salt and pepper, and serve immediately. Serves 4.
from Williams Sonoma.