Bring the water to a gentle simmer

• Fill a large pot with the water and stir in the vinegar.
• Bring to a gentle simmer over medium heat, with small bubbles rising but not a rolling boil.

Poach the eggs

• Crack the eggs and slide them into the simmering water, spacing them apart so they don't stick together.
• Poach until the whites are set and the yolks are still soft.

Remove and serve

• Lift the eggs out with a slotted spoon and drain briefly.
• Serve right away, or plunge them into ice water to stop the cooking if you're making them ahead.