Bring the water to a gentle simmer

• Fill a pot with water and bring it to a gentle simmer over medium heat.
• Add a little salt to the water.

Strain the eggs

• Crack the eggs into a fine mesh strainer to drain off the thin, watery whites.
• Keep the yolks and firm whites intact in the strainer.

Poach the eggs

• Gently slide the strained eggs from the strainer into the simmering water.
• Do not stir, spin or touch the water — just leave the eggs alone.
• Let them cook until the whites are set and the yolks are still soft.

Remove and season

• Lift the eggs out gently with a slotted spoon and drain.
• Sprinkle generously with Dan-O's seasoning.
• Serve immediately while the yolks are juicy.