Here's how I make poached eggs. I use a little trick that I learned from the great Julia Child so I don't need to add vinegar or lemon juice to the water. Sometimes, even the slightest hint of an acidic ingredient can ruin what you're making with poached eggs, so I'm glad I found a way to avoid using vinegar, etc. 

Goal To make great poached eggs at home

1 - Fill a medium pan about 2/3 full of water and bring to a rolling boil.

2 - This is a trick I learned from Julia Child. It negates the need to add vinegar to the water as many recipes recommend. Give each egg a little pin prick. This will help the eggs hold their shape while poaching.

3 - Boil the egg in its shell for only 10 seconds and remove from the water.

4 - Reduce the heat to a gentle simmer and carefully crack eggs directly into the water.

5 - Poach undisturbed for 2 1/2 to 3 minutes.

6 - Remove the finished eggs from the water with a slotted spoon.

7 - Transfer to a paper towel to remove excess water and any hanging strands of egg white.

8 - I used these poached eggs to make Eggs Benedict. Delicious!

9 - Kind of a goofy idea I came up with, but, man, was it good: Poached Egg On Scrambled Egg On Toast

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