To poach an egg perfectly: Crack an egg into a small bowl or cup and let sit. Fill a saucepan with about 3 inches of water and a generous splash of white wine vinegar. Bring to a low boil, then turn the heat down so that the water is very gently simmering. Using a slotted spoon, stir the water rapidly in a counter-clockwise motion, and while stirring, use your other hand to tip the egg into the funnel created in the middle of the water. Remove the spoon just as you slip the egg into the water. The spinning motion will cause the egg to fold into itself as it solidfies. Allow the egg to cook for 2-3 minutes or to the desired "doneness." Remove the egg with a slotted spoon and place it on a piece of paper towel or on a sieve to dry for a few seconds before serving.