First, fill a wide saucepan or sauté pan with water to about two inches. Bring it to a gentle simmer—not a rolling boil, which toughens and twists the whites. Add a few teaspoons of vinegar, which does help eggs keep their shape. Crack eggs (fresher ones won't spread as much) into small ramekins or custard cups. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and ensure that you won't crack a broken-yolk dud into the water. Cook three minutes (the whites should be set and the yolks still creamy), then remove carefully with a slotted spoon. Drain them for a few seconds, or blot with a paper towel. Voilà: no more poor poaching. You can now perch your perfectly poached gems atop a dish like Two Potato and Beet Hash with Poached Eggs.