Easy Poached Eggs

Fill a 12 - 14 inch across by 3 inch deep saucepan 3/4 full of hot water. Place over high heat and bring to a low simmer. Stir in the vinegar and maintain low simmer.

Fill a medium bowl with cold water and place near the stovetop.

Working three at a time, crack each egg individually into a small custard cup, prep bowl, etc. One at a time, carefully dip the lip of the cup into the simmering water and slip the egg out into the pan. Repeat with remaining three eggs. 

With a slotted spoon, carefully wrap the floating egg whites around each yolk, being careful not to touch the yolk. DO NOT let the water boil. Cook to desired doneness, 5 - 7 for medium runny. As eggs are done, carefully remove from water, dip quickly into cold water, and serve.