Heat a pan of water over medium heat till just simmering. Have a tight-fitting lid ready.
If you want perfectly formed poached eggs with none of the wispy whites, you can strain the eggs, one at a time, in a fine mesh sieve, until the watery part of the white drains off.
As you do this, carefully place the remaining egg into a small dish or custard cup. Reserve the watery whites to add to scrambled eggs or smoothies, or to your doggie’s dinner. This step is not necessary, of course, but it does make for a picture-perfect poached egg, if that’s something you enjoy.
If your pan holds about a quart of water, add about a teaspoon of apple cider vinegar or lemon juice to the water. Add more or less accordingly.
Carefully slip egg(s) into simmering water. Immediately cover with lid and turn off the heat. Set timer for 3-4 minutes. When done, lift from water with a slotted spoon and drain off any water that may have pooled on top. Serve immediately