Poached eggs without the hassle

Ingredients:

• Big eggs
• 2 tablespoons distilled white vinegar

Preparation:

1. Pour the vinegar into a small or medium saucepan (depending on how many eggs you're boiling). Carefully crack the eggs into the vinegar. Holding the saucepan by the handle, gently rock or swirl it to distribute the vinegar among the eggs. This will help start the coagulation of proteins..
2. Bring a kettle of water to a boil, then carefully pour water down the inside of the pan until it covers the eggs by about 5cm.
3. Cover with a lid and set a timer for 5 minutes. The whites should set.
4. Remove the lid, turn on the heat, and quickly bring the water to a boil. Once it boils, turn off the heat. Skim off any foam from the surface and immediately remove the eggs with a slotted spoon. The whites will set, but the yolk will still be runny. For a firmer yolk, cook for another 1-2 minutes.