Instructions: Heat water in a pan large enough to hold and just submerge the eggs

(a roasting tray or large fry pan is ideal), add vinegar, and bring to poaching temperature (not quite boiling).

Gently break each egg onto a saucer and slide into the water ( they should be completely submerged) and cook to desired degree, 3-4 minutes for soft yolk.

Allow enough time that eggs can hold their shape when removed from water and try not to disturb them too much during cooking.

Lift out gently with a slotted egg slice or spoon and drain on a teatowel.

Use the freshest eggs possible.

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