Crack the egg into a small bowl or soup ladle. Be careful not to break the yolk or spoil its appearance when cracking the egg. When the water starts to boil, reduce the heat. The temperature should be between 71-82 degrees. Before dropping a single egg into gently boiling water, cool the water slightly by swirling it. Drop the egg very carefully into the middle of the gently boiling water that is spinning around itself. Continue to swirl the water in a circular motion so that the egg does not lose its shape. Wait 3-5 minutes until it is cooked. The egg is cooked when the egg white becomes solid and the yolk begins to thicken. Remove your poached egg with a slotted spoon. Drain the excess water into the pot, place it on a plate and serve as you wish. Enjoy!