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Method One
Add a little vinegar to your water, bring to a boil. Reduce heat. Crack each egg in to a small bowl and slide carefully in to the water. Repeat. Use a slotted spoon and remove each one carefully after about 3 1/2 minutes. If you can flip the egg gently you will see a smoother top and extra egg whites are trapped underneath! Just remember, poaching at a 180°F sub-simmer means fewer disturbances in the water, and cleaner, more tender cooking.

Photo and Recipe by Carolyn Davidson Hicks

Method Two

Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.

Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.

Method Two brought to you by http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html