2 tablespoons vinegar, such as white wine, red wine or white vinegar
6 large eggs
Bring a small pot of water to a boil, then add the vinegar and a pinch of salt and turn the heat off. Crack the eggs into the pot, then cover with a tight-fitting lid and let sit off the heat. For a soft, runny yolk, remove the eggs with a slotted spoon after 6 minutes. For very firm poached eggs, allow for 10 minutes.