Start by filling a medium saucepan with water so that it’s about two-thirds full, or about 3 inches deep. Bring the water to a gentle boil, then lower the heat so it simmers gently. Stir in the white vinegar. From the bottom, the water should have a quiet, bubbling movement, but remain overall calm and undisturbed on the surface.

Break each egg into a separate ramekin or small bowl, leaving the yolk whole. One at a time, tilt the ramekin close to the surface of the water, and gently slide the egg into the simmering water. For more than one egg, arrange them in a circle so you can remember the order to remove them in. You can poach as many as four eggs at once.

Once all of the eggs are in the water, take the saucepan off the heat right away. Cover the pan tightly with a lid and leave it, undisturbed, for exactly four minutes. With a slotted spoon, carefully lift each egg out of the water in the same order you dropped them in. Let any extra water drip for a few seconds on a paper towel-lined plate and transfer eggs to a serving dish.

Serve poached eggs immediately, on their own sprinkled with salt, a bit of paprika or freshly cracked black pepper. Or use them to embellish dishes that require poached eggs.