If you don't have a poaching pan use a deep frying-pan. Fill it with water to a depth of 3 in/ 75 mm, add 3 tablespoons of vinegar to every 2 pints/1 litre of water, and bring to the boil.
Break the eggs into the boiling water, then lower the heat to a simmer. With a spoon in each hand, quickly scoop up the whites over and round the yolks. Cook for about 4 minutes or until the whites are set.
Remove the eggs and place them in a bowl of warm water, if you're going to eat them hot. If you're eating them cold in a salad, place them in cold water. Trim the ragged whites with a knife or kitchen scissors. Drain on paper towels before serving.
an added tip