Quick and simple to make, and yummy…Using a large, wide pot, bring some water to the boil and add about 1/4 cup vinegar for every 4 litres (1 gallon) water; the vinegar helps to fix the egg proteins.  You don’t have to, but swirling the water just prior to adding an egg into the center of the ‘swirl’ will help to create a more spherical poached egg.  Of course, using this method you can only poach one egg at a time.  Nevertheless, for a nice runny egg, poach for 2 minutes and then remove using a slotted spoon and place on a paper towel (to allow the excess water to absorb).  Transfer the egg to buttered toast, a bit of freshly cracked black pepper and/or salt, and enjoy!