Poached Eggs

• Large eggs, 4
• White wine vinegar, 4 teaspoons
• Sea salt, 1

Crack the eggs into small ramekins or tea cups. Fill an 8-inch (20 cm) frying pan with water. Bring the water to a boil, add the vinegar and salt, and stir to dissolve. Turn off the heat. Quickly and gently, slide each egg into the water. Cover the frying pan, move it off the burner, and set a timer for 3½ minutes.