1 cup distilled white vinegar
2 large eggs
Sea salt and freshly
Grounded black pepper
Method
1. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
2. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center.
3. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.
4. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white.
5. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.)
6. Season with salt and pepper.
7. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate.
8. Rewarm in a saucepan of simmering water for 1 minute.
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