The Necessities:
A skillet or shallow saucepan
A perforated spatula or large slotted spoon
A tablespoon or serving spoon
Paper towels
½ teaspoon white vinegar
½ teaspoon salt

• Using a relatively shallow pan makes it easier to slide the eggs in and out of the water.
• Boil enough salted, vinegared water to cover the bottom of your shallow pan to a depth of two to three inches. (Adding the vinegar makes the egg whites become firm more quickly).
• Reduce the heat slightly to create a slow boil, rather than a full-on rolling boil. This will keep the eggs from being damaged while cooking.

Add the Eggs:

Method # 1: The teacup

• Break each egg into a small cup. Lower the cup into the water, and quickly tip the egg out.
• Hold the cup upside-down for a moment or two to prevent the white from spreading
• Don't add more than three eggs at a time, as they become difficult to handle.

Method #2: The swirl

• Create a small whirlpool in the cooking water by making tight circles with a narrow spatula or spoon
• Immediately crack an egg into the center of the swirling water; the circular motion of the water will keep it together. Don't overcrowd the pan.

Finish the eggs:

• When all the eggs have been added, remove the pan from the heat, and let the eggs poach for three or four minutes.
• If the yolks do not appear to be cooking, spoon some water over the tops with a tablespoon or serving spoon
• When the egg yolks are filmed over, and the whites are firm and set, remove the eggs from the water with the slotted spoon.
• Place the eggs on the paper towel to absorb the excess water, then place them onto warm plates to serve
  

Poached eggs in advance:

Poach eggs and slip into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs (brought to room temperature) in hot water for about 2 - 3 minutes. Drain before serving.