Saucepan with lid or Egg Poacher (this is preferable but not essential)
Vinegar if preferred
Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. However, the vinegar does affect the taste (just slightly)
If you find the above method too ‘fiddly’ then make it really easy on yourself and use the egg poacher.