Start by filling a medium-sized pot with water and bringing it to a gentle simmer over medium heat.

Add a splash of vinegar to the water, if desired. The vinegar helps coagulate the egg whites, resulting in a neater poached egg.

Crack a fresh egg into a small bowl or ramekin. This makes it easier to slide the egg into the water.

Using a ladle, create a whirlpool in the simmering water by stirring it gently. This motion helps the egg white wrap around the yolk as it cooks.

Carefully slide the cracked egg into the center of the whirlpool. Allow it to cook undisturbed for about 3-4 minutes for a liquidy yolk or 4-5 minutes for a jammy yolk.

Once cooked to your desired doneness, remove the poached egg from the water using a slotted spoon and transfer it to a plate lined with paper towels to drain any excess water.

Season the poached egg with salt and pepper, if desired, and serve immediately.