Fill a wide, large saucepan with water 2 inches deep. Place over medium-high heat and bring it to a boil, then reduce the heat so it is barely simmering. (You should see bubbles on the bottom of the pan, but the water shouldn’t be boiling or bubbling up to the top. It will be about 180-190°F.)

When you’re ready to cook, prep the egg by cracking it into a small bowl or ramekin. Stir the white vinegar into the hot water.

Using a spoon, stir the water in a circular motion to create a vortex or tornado-like movement in the pan. Carefully pour the egg into the center of the swirling water, and cook, undisturbed for about 3 minutes. When the egg is properly poached, the egg whites should be opaque and firm, but it should give when gently pressed with the back of a spoon. This ensures the egg yolk is still runny in the center.

Use a slotted spoon to carefully remove the egg, letting excess water drip back into the pan. Place on a paper towel-lined plate to absorb the extra water. Continue poaching eggs, adding more water if needed to keep the depth around 2 inches. Serve hot as desired or simply sprinkled with salt and pepper.