Bring 3 to 4 inches of water to a boil in a saucepan. Add 1 tablespoon of any light-colored vinegar (White, Apple or White Wine Vinegar). Reduce heat to low, allowing small bubbles to lift from the bottom of the pan but not bubbles at the water surface.
Crack each egg into individual ramekins. Gently pour eggs into hot water and cook for3 minutes. Remove with a slotted spoon and drain on paper towel. Trim with kitchen shears any excess white whispies .My Definition of a Egg Whispie: White threads of various sizes that barely connect to the poached egg.
For a more perfect looking poached egg, swirl the water to create a vortex. Drop the eggs into the vortex, one at a time (recreating the vortex for the second egg). This method is only good for up to two eggs.
To reheat, drop the eggs into hot water (not boiling) for 30seconds.