Crack eggs one at a time, into a fine mesh strainer over a bowl.
Pour each egg into individual cups.
Add water to a large stock pot until 3/4 full, and then add in the vinegar. Bring to a simmer and then using a large spoon, make a whirlpool in the water.
Add eggs, gently pouring from the cups one at a time. Cook for 3 1/2 minutes or until cooked to your liking.
Remove eggs carefully using a slotted spoon and place on paper towel to drain.
The eggs can be eaten immediately or if doing them ahead of time for guests, they can be done up to 3 days in advance. Store on paper towel in an airtight container in the fridge. See recipe for Eggs Benedict below.
To reheat, place eggs into boiling water, straight from the fridge, for 1 minute. Alternatively, they can be quickly pan fried on either side in a hot pan, this way you get the smooth poached egg texture with a little bit of crispyness!
