To poach eggs my way: In a large pot on high heat, bring at least 4 inches of water to a boil. Lower the heat until the water is at a low simmer. Crack 1 egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Gently dip the ladle into the simmering water, holding it just above the level of the water so none seeps into the ladle. Cook like this until a light film of white forms on the outer edge of the egg, around a minute. Then, gently and slowly tilt the ladle into the water, allowing the egg to follow. Dry out the ladle and repeat for the remaining 3 eggs. Cook until all the whites are opaque. Remove with a slotted spoon, patting the bottoms dry on a paper towel. Tip: If you're making plenty, transfer to an ice bath after poaching, then when ready to serve, dunk them in the still-simmering water for a few seconds to reheat.