Make the vinegar bath

• In a saucepan, combine water and vinegar in a 2 to 1 ratio of water to vinegar.
• Use a mix of white distilled vinegar and cider vinegar — cider vinegar brings a bit more flavor than white vinegar.

Season the liquid

• Season the pan of water with a little bit of salt.

Cure the eggs

• Add the eggs to the liquid — it cures the outside and creates a barrier so you can pick them up with a slotted spoon.
• Add them to the slightly simmering water.
• You'll see a little bit of skin forming on the outside; that's when you know they're almost ready to start poaching.

Keep the right heat

• Keep the water at a slight simmer with small bubbles coming up.
• Do not let it come to a rolling simmer.

Pull and drain the eggs

• Pull the first egg out with a slotted spoon.
• Blot off the excess moisture with a handy towel on the side.
• Transfer the egg onto a plate and sprinkle with a little bit of salt.

Serve

• The egg should be perfectly poached — soft outside skin with a runny yolk.