Bring the pot of water to a boil. Use a slotted spoon, pasta drainer, or steaming basket to lower the number of eggs you wish to poach into the water in their shells. After 10 seconds, lift the eggs back out of the water and drain them. Crack each egg into its own small dish or bowl. Add the vinegar and water to the pot of boiling water, drop the heat under it to low, and when it has steam rising from the top but is not boiling, put a spoon in and stir it as vigorously as you can without spilling water over the edges in a circular motion until you've formed a vortex of water. Quickly lower one of the bowls close to the surface of the water and pour the egg into the vortex. Repeat this with up to two eggs. The water should still be spinning somewhat as the last egg is added. Set the timer for 3 minutes for set whites and very runny yolks, 3 1/2 minutes for set whites and thickened yolks, and 4 minutes for set whites and almost set yolks. Use a slotted spoon to lift the finished eggs to a plate to await being served.

Serve on toast, salad, polenta, or Eggs Benedict.