To make poached eggs, use extra-fresh eggs. Use a small cup or a ladle to gently place them in the pan. Boil the water and reduce it for it to remain hot, without shudder or boil. Add 1 teaspoon of white vinegar in water to promote white coagulation. Cook the poached eggs for 2 min for small eggs, 2 min 30 for an average size and 3 min for large eggs.