Heat the poaching water

• Fill a saucepan with the water and bring it to a gentle simmer.
• Add the vinegar and salt, then lower the heat so the water barely trembles.

Prepare the eggs

• Crack each egg into a small bowl or ramekin so the yolk stays intact.
• Keep the eggs cold; no need for fresh eggs.

Poach the eggs

• Slide each egg gently into the simmering water.
• Leave them undisturbed until the whites are set and the yolks still soft.

Drain and serve

• Lift the eggs out with a slotted spoon and drain on paper towel.
• Serve immediately.