Remove eggs from refrigerator and bring to room temperature
Bring a deep saucepan of water to boil
As the water reaches boiling point, reduce the heat and allow the water to simmer
Add 1 tablespoon of vinegar to water per 1 litre of water. This will help the eggs coagulate (set). Do not add too much vinegar or you will end up with vinegar tasting eggs.
Carefully break each egg into a small cup or ramekin before sliding the eggs slowly into the simmering water
For soft poached eggs simmer for approx. 2½ minutes. For firmer poached eggs simmer for approx. 3½ minutes
Lift each perfectly poached egg from the water with slotted spoon and drain on kitchen paper before serving.