Bring about 1½” of water to a boil in a shallow 8-9″ skillet. Add a teaspoon of white vinegar. Reduce the water to a simmer. Crack a cold egg into a small bowl and gently slide it into the water or if you are feeling brave, crack each egg directly into the simmering water. When all of the eggs are in the skillet, turn off the heat and cover with a lid. I prefer my poached eggs to be a little more well done, so I allow the water to continue barely simmering until they reach the desired consistency. If you have turned the water off, remove the lid after 3-5 minutes, and remove eggs from water with a slotted spoon. Dab lightly with a paper towel, and transfer to prepared toast or muffin topped with any of your favorite breakfast concoctions, such as mashed avocado for the perfect avocado toast. Salt and pepper to taste. Serve and eat immediately.