Place raw egg in a ramekin with vinegar and let sit for 1 minute. This will tighten up the egg a little. It's almost as though the egg is 'hugging' itself in the pool of vinegar.
Gently stir simmering water so that a whirlpool forms in the center.
Pour egg and vinegar into the center of the whirlpool and let cook for 2 minutes. This will yield a perfectly runny yolk. If you like your yolk a little stiffer, cook egg longer.
Use a slotted spoon to remove egg from water and gently pat dry.
Sprinkle with salt and pepper and serve.
Notes
I like to remove my eggs 30 seconds early and then quickly fry them in bacon grease for 30 seconds on each side then I'll serve it on top of mixed greens lightly coated in olive oil and topped with toasted walnuts.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/perfect-poached-eggs/