Poached eggs at altitude? I recently signed up for America's Test Kitchen Cooking School and followed their directions for poaching eggs.  I brought my water w/ vinegar &amp; salt to a light simmer, removed it from the heat, and gently added the raw eggs at the same time.  I covered and left it for 5 minutes, saw they were a bit feathery, gave them an extra minute before removing them, and found that they were still feathery and a bit undercooked.

My guess is that they need more time or persistent heat since I'm at higher altitude (mile high in Colorado), but I'm not sure.  Should I keep the heat under the pan?  Should I keep the eggs in longer?  Maybe both?
I live up in the mountains. Two things I do not do are: a) remove food from heat and expect it to still cook properly, because boiling points are lower at higher altitudes; and b) use the cited time in the recipe. I always add time, because the lower boiling point means more cooking time is necessary. Also, try not to open the lid of the pot unless you absolutely have to. The lid provides some added internal pressure for the pot, which helps with cooking, and keeping the lid on as much as possible provides steady heat. Other than that, I have no suggestions.