Instead of adding eggs to the poaching water, add water to the eggs

It seems reasonable to be concerned that your eggs will split when added to the poaching liquid. Fortunately, it's one that can be avoided by changing which ingredient goes into which. Instead of dropping the eggs into the water, place them in a bowl with the poaching liquid. Before stirring and circulating the eggs in the pot, the Food Network suggests cracking them into distilled white vinegar. Vinegar facilitates the mixing of whites.

Then, fill the pot with hot water from a teakettle until the eggs are submerged by about 2 inches. The eggs will need to be covered for about five minutes before the temperature is brought up to a boil and immediately turned off. The eggs can then be removed with a slotted spoon. They should release a solid white and runny interior. Allow the eggs to simmer for a few minutes longer for a firmer egg.