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Start with fresh eggs, as they yield the best results. Crack each egg into a fine mesh strainer and let it sit for about a minute. This process helps separate the loose egg whites from the firmer ones.
Heat water in a pot until it's warm but not boiling. Just before it starts to bubble, add a splash of vinegar and gently stir the water to create a gentle whirlpool.
Carefully lower the egg into the swirling water. Avoid creating a strong vortex; a gentle swirl is sufficient. Repeat this step for each egg.
As the eggs cook, gently lift them off the bottom of the pot to prevent sticking. After a few minutes, when the whites are set but the yolks still jiggle, remove the eggs from the water.
Place the poached eggs on a paper towel to absorb any excess water before serving.