If you don't have an egg-poaching pan, lightly grease a 2-quart saucepan with vegetable oil or shortening. Fill the pan halfway with water. Bring water to boiling; reduce heat to simmering. Break one egg into a measuring cup. Carefully slide egg into water, holding the lip of the cup as close to the water as possible. Repeat with the remaining three eggs, spacing eggs equally. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove eggs.