The vinegar might help, I'm never sure, and that tornado thing I've never been fussed to try. In my opinion, there are two important things to not messing up poached eggs:
1) Bring the water to a full boil, but then turn it down to the *barest* simmer--so it has just the occasional tiny bubble rising up. If you're on an electric stove, it may take a minute to get back down to this after the full boil, but be patient!
2) Once the water's right, slide the egg in *very* gently and slowly--best done by 1st cracking the egg into a separate bowl. Sometimes I'm lazy and crack the egg straight in from the shell, but no matter how careful I am it's never as neat.

Alton Brown has a really good method for poaching eggs...he uses the little mis en place ramekins in a larger vessel of simmering water...just drop the eggs in and they seem to poach brilliantly!

I agree that you can't really do poached eggs wrong, per se, so you might as well try. But if you want them to be pretty, nothing beats the method described on NPR's Kitchen Window late last year. I served beautiful poached eggs at a group brunch without a single hiccup using it, and I'm never going back to another method.

"Y'all" not "ya'll".

I've done poached eggs traditionally and via the microwave -- and the microwave method isn't that bad and MUCH less fussy. If I were making poached eggs for someone else, yes, I'd go fancy with technique. But, if it's just me? Well, nuked it is.

I've not had a lot of success poaching eggs (not giving up just yet) but we were watching How To Cook With Heston, which showed how he does it - no vinegar, freshest of eggs and barely simmering water. He makes it look very simple, so I shall add his technique to the list of ones I'm going to try in search of the perfect poached egg.

I've never understood all the worry about poaching eggs. The first time I ever poached eggs was for a brunch party I was hosting, and I don't think I did "enough" research to find out that it can be an intimidating thing to do. Thus, I wasn't intimidated. So I definitely agree with the advice of just relaxing and do it already.

I once watched the egg station in a large high-end restaurant kitchen at bustling brunch time, and learned to do poached eggs that way - huge stock pot, water with a splash of vinegar at a "lazy boil," just dump in the eggs from a small bowl/cup. 3 minutes and egg is perfectly poached. Started doing that at home (not with a stock pot, but deeper water), and it works so much better than the pickier way I used to do it, fussing with every little detail. Maybe it's because I'm more relaxed, I don't know - but it works awesomely every time!

I just do it in the microwave. They come out perfect every time, and it only takes one minute.

I really prefer soft boiled or coddled eggs or en cocette. Vinegar leaves a nasty residue on poached eggs that I loathe.

Best method is that detailed by Delia Smith: 1 minute at gentle simmer, and then turn off the heat for X minutes.

No vinegar, no tornados. No precise pan measurements.

That's my idea of "relaxed".

I tend to think the potential for messing up scrambled eggs is greater than for poached eggs--can't stand scrambled eggs made by the majority of the people on the planet. A poached egg, however, is usually always very good.

There can NEVER be too much egg talk on The Kitchn. I make my poached eggs like Emma does in the "related" video except I also add sea salt to the water. Some people prefer to use an egg poacher or pods. When I've used a poacher the eggs always came out too compact, the whites too solid while the yolks would be over cooked for my taste while still having that slimy film on top.

I suggest to always remove the eggs from the water with a slotted spoon and tap over paper towels. Then blot on top with more paper towels. When I order poached eggs in a restraunt, I always ask them to pat the eggs dry. I'll sometimes even ask them for extra napkins and do it my self,

When I was in elementary school I became friends with a girl who's family had recently moved to the US from Germany. She made poached eggs in a small saute pan with milk instead of water, just barely covering the egg. I remember how strange it seemed to me but they were very good. I'd never before or since heard of this method.

Oh, also add a tiny bit of butter or oil while adding vinegar and salt. That really resolves the "ring around the pan" crust that can be so nasty to clean.

Keep the egg recipes and techniques coming please. Would also like ideas for soft boiled and coddled eggs.

I don't get the tornado thing. When I tried to do that, it just seemed to make a bigger mess of things. I use 10" skillet, a tiny bit of apple cider vinegar, and barely simmering water. Slotted spoon to remove, and drain on a paper towel, like Merilynch said above. Works for me!

Finally learning how to poach eggs can be dangerous though. You go through a period where you put poached eggs on everything! Or at least I did, ha.

I used to hate every kind of egg except scrambled, mainly because I hated the smell (still do sort of) of hardboiled eggs and egg salad. Still can't bring myself to like egg salad or eggs in potato salad. But then my little sister made me a fried egg sandwich with American cheese and bacon and the yolk was a little runny and HOLY CRAP WAS IT GOOD! I have since learned to love deviled eggs (key is adequately seasoned yolk - too bland and they're awful) and LOOOOOVE fried eggs over easy. Haven't made a poached egg yet, mainly because we just love fried egg sandwiches so much (toasted english muffin, cheese, bacon or ham or none, salt and pepper) and because most of my one-pot dishes do not require eggs on top.

Going to try it one of these days. Ditto deviled eggs, which I have also never made.

I don't understand the stress over poached eggs. My mom taught me to ready my toast in the toaster, then bring water to boil in a small frying pan. When the water is boiling, crack eggs into the water (you can use vinegar if you wish)... no ramekins needed. Then, time it to the time it takes to make toast.

No matter what kind of bread I use this always works for me UNLESS I have to multiple batches of toast

I think poaching eggs is just an arcane magic that is highly individual. Some people swear by tornadoes - just makes a mess for me.

I'm unfortunately in the crowd that don't love the taste or texture of vinegar on eggs, so I just use the freshest eggs I can find. Works like a charm, without anything extra than water.

It makes me suspect the folks who never have problems with their poached eggs may have better, fresher sources for their eggs than they realize. :) Wonder if they have more frustration with making hard boiled eggs!

a little vinegar makes all the difference for me, leaves a little tang on the egg. my egg is boiled high for exactly 3 minutes (my husband likes 4 minutes) then drained on a tipped plate and lightly salted after cooking. that and a sausage, piece of ham, or leftover pork and a 1/4 cup of microwaved frozen broccoli - the perfect low carb delicious quick breakfast!

I once swirled my poaching water so vigorously that the yolk separated from the white in the water. True story.