Poached Eggs with Peameal

Keep the peameal warm while you prepare the eggs.

Fill a pot with 16 cups (4 L) water, add the vinegar, and bring to just below a simmer. Break an egg into a cup. Stir the water to create a “whirlpool” in its center. Drop the egg just to the side of the center (the water should still be moving) and cook it until set on the outside but the yolk is still visibly soft (for “easy”), about 4