This is an easy method for poached eggs. You can make as many as you need to. If you are poaching multiple eggs at a time, try not to crowd the water. It might be better to make more than one batch. Fresh eggs work best for this since they hold their shape better than older eggs. Think of the vinegar as a fail-safe. It helps to coagulate the whites and keeps their shape. If you do not want to add it, you can still make poached eggs without it.
1 fresh egg (or more)
2 teaspoons white vinegar or rice wine vinegar, optional
Bring a wide saucepan 3/4-full of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. You should see bubbles forming at the bottom of the pan, but not many actually breaking on the surface. Add the white vinegar to the water (optional).
Crack the egg into a small bowl then carefully slide it into the water. Set a timer for 4 minutes. Then use a spoon to carefully push the egg white up over the yolk, making a more compact shape.
After 4 minutes, remove the egg with a slotted spoon. Place the spoon on a clean dish towel or paper towel and gently blot it dry.