Bring 2 to 3 inches of water mixed with 1 tsp. vinegar to boil in large skillet or saucepan. Reduce heat to medium-low to keep water gently simmering. Break eggs, 1 at a time, into custard cup. Holding cup close to water's surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs. Drain in spoon or on paper towels. Trim off rough edges, if desired. Avoid precooking or reheating poached eggs.