Poached Eggs

• Salt
• ½ teaspoon white wine vinegar
• 2 large eggs

In a medium saucepan, bring at least 4 inches (10 cm) water to a gentle boil with a pinch of salt and the vinegar. Adjust the heat to keep the water at an easy simmer. Carefully crack an egg into a small bowl and gently slide it into the water. Repeat with the other egg. Do not fidget with the eggs, but allow them to rise to the surface, no more than 3 minutes to get a perfectly runny yolk, kee