To poach eggs, fill a saucepan with water and bring it to a low steady boil. Add 1 teaspoon of white vinegar (other kinds of vinegar will stain the eggs) to the boiling water. Crack one egg at a time into a small bowl. Use a spoon to spin the boiling water, then slide the egg into the center of the whirling water (spinning cools the water temperature slightly and helps the egg hold its shape). Cook for 3 to 4 minutes. Carefully remove the egg to a plate or platter using a slotted spoon. Repeat the process with each remaining egg. Poached eggs should be served immediately.