It is important to start with fresh eggs; they tend to hold their shape better. Check egg cartons to find one with the latest date posted. You can even poach eggs in advance. Place the cooked eggs in ice water, and refrigerate them. Before serving, drain the eggs, and place in boiling water for 45 seconds. Drain and serve immediately.
Step 1: Pour water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer.
Step 2: Add ½ teaspoon vinegar. Break eggs and slip into water, one at a time, close to the surface of the water. Simmer 3 to 5 minutes or to desired degree of doneness.
Step 3: Remove eggs with a slotted spoon. Trim edges, if desired.