Crack each egg into individual custard cups or small ramekins or short glasses.
In a 2-3 quart pot fitted with a lid, add enough water to come 2 inches up the sides. Add 1 teaspoon salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
Use a spatula or a spoon to circle the water and get it going into one clockwise or counterclockwise direction.
Slowly, as close to the surface of the water as possible, slide one egg at a time into the center of the whirlpool. The swirling water will help prevent the white from "spindling" or spreading out in the pan.
Turn off the heat, cover the pot and set your timer for 5 minutes. Trust the process and do not check on the eggs or remove the lid. If you like your poached eggs less runny, add an additional 30 seconds to the timer.
Remove the eggs with a slotted spoon and quickly blot the bottom of the spoon with a paper towel. Place eggs directly onto a plate and serve immediately or place them into an ice bath and refrigerate up to 8 hours. Reheat them in hot water just prior serving.