Poached eggs are usually eaten as soon as they are ready, but they can be cooked ahead and kept in cold water in the fridge for up to 2 days. To reheat, immerse the poached eggs in a bowl of boiling water for 30 seconds only.
Half-fill a wide saucepan, about 10 cm (4in) deep, with unsalted water. Add 3 tbsp white wine vinegar and bring to the boil.
Break an egg into a ramekin or small bowl and tip it gently into the pan, at the point where the water is bubbling.
Repeat with the other eggs, but do not poach more than 4 eggs at a time. Poach for about 1½ minutes.
Using a slotted spoon or small skimmer, lift out the first egg and press the outside edge lightly to check if it is properly cooked.
As soon as the egg is cooked to your liking, remove it with the skimmer or slotted spoon. Either serve immediately, or transfer to a bowl of iced water and leave for about 10 minutes.
Trim the edges with a small knife to make a neat shape. This will also cut off the excess white that inevitably spreads during cooking.
The poached egg is now ready.
