Eggs (as many as you want)
2 tbsp white distilled vinegar
Ramekin or small bowl
Select a pan that can hold 3-4 inches of water and wide enough so that all of your eggs will fit without touching. Bring water to about 160-180 degrees - it is IMPERATIVE not to poach eggs in boiling water. Add vinegar to water (this will keep the egg from dissolving into egg drop soup).
Crack egg into ramekin. Holding the edge of the ramekin submerge into the hot water being very careful not to disturb it too much as this will keep the egg from holding together. Slowly release the egg into the water. Do this for all your eggs. Once you are done take a spatula and gently slide it under each egg to release it from the bottom of the pan. Again, care is key here as you don't want to puncture the yolk.
Leave in pan for 2 minutes for very soft yolks, 3-4 for a nice custardy center and 6 for well done. Serve on toast with bacon or sausage and top with Hollandaise (this is the best recipe I've ever found): Alton Brown!