Poached Eggs

For Right Now

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before to about 180-190 degrees
2. Add the vinegar to the water, and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain carefully on a paper towel and use

In Advance

1. Follow the directions above and as soon as they're done, immediately put them in a bowl of ice water to stop them cooking.
2. Once cooled, put them and the cold water in a deli/tupper container with a lid and put them in your fridge - they'll be fine here for a couple of days
3. When you need them, carefully slip them into barely simmering water for a minute, and voila - perfect poached eggs. Just drain them for a sec on a paper towel, then use as normal