In a shallow pot or casserole, pour in water to fill just a little less than half its volume. Bring it to a boil on the stove with a few drops vinegar - so that the eggs remain whole.
Once the water comes to a boil, remove from the stove and break the eggs carefully into it - drop them from a low point so that the egg whites don't spread out or the egg yolks break.
Lower the stove, return pot to it. To have the poached eggs slightly runny, leave them on the stove about 5 min., and if you'd like a hard-boiled yolk, leave them for 6-8 min., depending on the stove's temperature.
Once you take them out, repeat the process with another set of 3 eggs - if you put any more than that there's a greater risk of their form not turning out as desired. Serve in plates and decorate with spices, sauce, fresh vegetables or other products.