To poach eggs, add water to a depth of 2 inches in a large skillet. Add about 2 teaspoons of distilled white vinegar to the water. This will prevent the egg whites from getting ragged or “feathered”. Break the eggs into individual custard cups or small glass bowls.
Bring the water to a boil, then reduce the heat and maintain a light simmer. Slip the eggs, one at a time, into the simmering water, holding the bowl as close as possible to the surface of the water. Move the eggs apart with a spoon if necessary to keep them from touching in the pan. Simmer 5 minutes or until the eggs are done. Remove the eggs from the water with a slotted spoon, and place on a paper-towel lined plate to absorb any excess water. Trim the edges of the whites if you wish.