Poached Scrambled Egg

I remember watching tutorials on how to poach eggs, and each tutorial simply stated that water must be boiled with a tablespoon of vinegar. None of those videos showed eggs that have been kept in the fridge for more than two weeks. So for me, what was suppose to be a perfectly poached egg turned into a poached scrambled egg. Why? Because the egg I used wasn't fresh. Luckily for me, I learned a trick.

Here is my trick: when the egg you poach splats around the simmering-boiling water, add a little more vinegar. The boiling water should bubble around the egg. The result is a poached scrambled egg.