Poached, in water:
Get water, put in pot (medium to large pot, about halfway full, or at least an inch from the top)
Add a splash of vinegar (white), and a little salt (also generally is white, I don’t know if you’ve ever seen salt before but it usually comes in white)
Get egg (crack it into a small bowl)
Heat water until it’s not quite boiling, as hot as you can without a boil, the gentlest simmer you can manage
Swirl water around until it makes a little whirlpool
Gently release egg into whirlpool
Wait until done, scoop out with slotted spoon
Advantages: perfectly poached egg covered with cooked albumin and a buttery yolk
Disadvantages: you have to do one at a time, the process is also kind of a pain in the butt, and there’s bits of whites still swirling about
Only use a tablespoon or less per 4 cups of water for both the vinegar and salt. Vinegar helps the albumin to congeal, salt raises the boiling temperature of the water (a common misconception is that salt lowers the boiling temperature. I thought so, myself, but I was corrected, and I tested it with a thermometer).
You can get away with leaving the salt out (for now) if you want to scoop them out into a cold/iced water bath in a small bowl, it will also help the whites congeal while keeping the yolks runny. They will taste a little vinegary (not necessarily a bad thing depending on your tastes), though it can help if you want to use them later (not too much later!).
When you’re ready to use them, you can then dunk them in a hot (very hot but not even simmering), salted bath of water and that will remove the vinegar flavor (they should only be in there for 30 seconds or so).