Perfect poached eggs

Method

1. 1. Fill a pot with about 5 centimetres of water. Bring the water to a gentle simmer.
2. 2. Add the vinegar to the water (this helps the egg keep its shape).
3. 3. One at a time, break eggs into a saucer or shallow cup. Then slide the egg into the water.
4. 4. As soon as the water starts simmering again, turn off the heat and put the lid on the pot.
5. 5. Wait about 2 minutes, or until egg whites are firm. If you like a firm yolk rather than a runny yolk, wait for about 5 minutes.
6. 6. Lift the eggs out of water with a slotted spoon. Drain well and pat dry with a paper towel.
7. 7. Serve on wholegrain toast with freshly-ground black pepper or a spoonful of your favourite relish.