For poaching an egg, boil water in a pot but once bubbles appear, lower the flame. Drop the egg in when the water starts simmering otherwise it may break apart.
For a perfectly cooked egg, swirl the boiling water for a bit and then break the egg in. This creates a whirlpool that helps the egg white to snugly wrap itself around the yolk.
This is a very handy trick which allows the egg to cook faster while maintaining its consistency. Vinegar helps the egg to retain its shape and aids in a uniform cook.
One of the easiest tricks to make a delicious and creamy poached egg is to use fresh eggs. Perform the water test and if the egg sinks to the bottom, it is fresh.
Poach the egg for at least three minutes but no longer than that so that it becomes creamy on the inside without overcooking.
Poach only one or two eggs at a time if you are making a large batch. This will prevent the eggs from overcrowding in boiling water and enable an even cook.
If you are underconfident about directly dropping the egg in, use a soup ladle to first break it in the round dip and then gently release it into the pot.
Instead of directly breaking the egg in the boiling water, crack it first in a bowl and then pour in the pot. If an egg shell breaks, it will be easier to take it out of the small bowl.