Once you see the boil, reduce the heat until there are a few tiny bubbles - no rolling boil.
Meanwhile, break an egg into a small custard cup or dish.
Once the water is at the right temperature, use a wooden spoon to spin the water into a gentle swirl.
Lower the cup with the egg to the water so that the lip of the cup is in the water and the egg can slide gently into the water.
Start your timer for 3 minutes as soon as your egg is in the water.
The egg will settle to the bottom with the egg white swirling all about. At this point, you may think things won't work out, but give it time. Soon enough the egg white will tuck itself next to the egg yolk.
If it looks like the egg is sticking to the bottom of the pot, you can gently lift it off the bottom with your slotted spoon.
Once the 3 minutes are up, use a slotted spoon to lift the egg out of the water.
Place on a paper towel and pat dry.
Move to a serving plate or on top of toast, asparagus, lettuce, spinach or whatever.
Enjoy!
Notes
To make multiple eggs, use a large pot and add one egg after another, but no more than 4 eggs at a time. You don't want to overcrowd the eggs.For larger gatherings, you can actually pre-make poached eggs by following the steps above but only cooking the egg for 2 minutes. Store the partially poached eggs in the fridge (no more than 2 days) then finish cooking them all just before serving. Because their shape is already set, you can do multiple eggs at one time.