By cooking them in shallow water in a frying pan you can achieve perfect poached eggs, every time.
6 eggs, at room temperature
2 Tbsp white vinegar
1. Pour hot water into a frying pan, add 1 tablespoon of vinegar and bring to a simmer.
2. Break each egg into a saucer and slip them carefully into the pan.
3. Cover the pan and turn off the heat. Leave for 3 minutes, after which the whites will be set and the yolks covered with a light coating of white.
4. Remove with a slotted spoon, drain on paper towels and serve on hot buttered toast.