Add one tablespoon of white vinegar to three cups of water in a small pot. Bring the pot of water to a simmer. The water will be suitable to poach an egg when the bottom of the pot has tiny bubbles with no bubbles forming on the surface. If bubbles are starting on the surface, lower the heat. Then, swirl the water to flow in one direction using a spoon or a skimmer. u003cbr/u003eu003cbr/u003ePoaching one egg at a time, crack the egg on a flat surface and gently drop it into the middle of the water funnel. Then, the egg white should slowly begin to cover the egg yolk. Allow the egg to poach in the water for 4 minutes. u003cbr/u003eu003cbr/u003eGently pick up the poached egg and tap for firmness; this will take practice. You want it where you can fill the egg white, which has solidified, but the egg yolk is still liquid. Once it has reached this, remove it from the water. If you are poaching another egg, swirl the water again, then add the egg and continue with the rest of the steps.