Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier.
Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar and he called it between boiled and poached but it's neither of them because there's no acid component. I (not a culinary graduate) told him that it's still a poached egg because of the action rather than the additional ingredient, in this case. He insisted that without acid that creates the ideal texture, it can't be called poached. He also told me to read culinary book (which I tried to look up on google but apparently they gave me recipes instead).
Additional Knowledge: According to online dictionaries, 'poach' is defined as
Since my friend told me to read culinary book, I assume there is an origin or culinary-based theory/definition about poached egg, which I don't know anything about.
Question: If I boil an egg out of its shell without acid, is it still called 'poached' egg, or is it simply a shell-less boiled egg?