To poach eggs easily, transfer the cracked egg from a small bowl into a saucepan of simmering water. Immediately shut the burner off, and allow the egg to rest in the water for approximately four minutes. Remove the cooked egg with a slotted spoon.
When poaching, it is always best to use the freshest possible eggs. Additionally, some advocate for adding vinegar to the poaching water, as this is thought to help egg whites coagulate while cooking. The water itself should be at a bare simmer, indicated by having a few bubbles forming at the bottom of the pan. Be sure to crack each egg individually into the bowl, then slip the egg into the water delicately with the bowl poised just above the surface of the water.
Add each of the eggs to the saucepan in the same way, ensuring that they have some room between them in the water. At this stage, it may be beneficial to use the spoon to collect some of the egg white and direct it towards the yolk of each individual egg. When timing, you can either use an egg timer or simply count out four series of 60 seconds before checking the eggs. To achieve the perfect poach, the process may require some practice. To get firmer yolks, extend the cooking time. If you don't have a slotted spoon, a small strainer or colander may also work well for extraction.