How to make a poached egg? With a normal pot ?

I'm a fan of Alton Brown's preparation:
Stick a custard cup or prep bowl in a shallow pan, fill the pan with water (cover the cup by 1/4 inch) Vinegar and salt the water (1/4c vinegar and 1t kos. salt to 1 gallon of water) heat the water till just boiling. Reduce to maintain 205º water. Crack an egg into a ladle or another custard cup and and gently pour it into the cup in the water. cook for 5 minutes.

There is already an existing thread on that subject which should be easy to locate. But check out Thomas Keller's method in the current issue of Bon Appetit. The short version is that you slide your egg into small bowl with 1/2 cup white vinegar and leave it there for five minutes. Bring your cooking water up to a simmer (not a rolling boil). Use a deep pot. Carefully tip the egg in and simmer for two minutes. Remove with a slotted spoon. When I tested this it was total perfection.