You need really fresh quails’ eggs for poaching, otherwise they will break up in the water.
Put a small, dry frying pan over a high heat. Tip in the pine kernels and stir for 1–2 minutes, until they are just toasted. Leave to one side on a plate. Put some water in a wide shallow saucepan and add the white wine vinegar. Bring the water up to a fierce boil and carefully break in the eggs so as not to break the yolks. Poach them for less than one minute, just until the white is opaque an