Begin by cracking the egg into a small bowl to ensure the yolk remains intact and the egg is ready for a smooth transfer.

In a medium-sized pot, bring water to a gentle boil, creating an ideal environment for poaching. Stir in the white wine vinegar, which helps the egg whites to coagulate quickly and hold their shape. With the water at a steady simmer, stir it gently to create a circular motion, forming a whirlpool effect.

Carefully slide the egg from the bowl into the center of the whirlpool. The swirling water will help the egg white wrap around the yolk, forming a neat, compact shape. Allow the egg to cook undisturbed for 3½ to 4 minutes, ensuring the whites are set and the yolk remains soft and runny.

Using a slotted spoon, lift the poached egg from the water and test for doneness by gently pressing the yolk. Serve immediately atop toast, salads, or your favorite dish for a perfectly poached addition.