Tip: To poach an egg, I neither add vinegar or swirl the water. Bring a pan of salted water to the boil. Carefully crack the eggs on a flat surface into a bowl - not craking it straight into the water means that if the yolk breaks, a new egg can be used (if this does happen, dont throw the egg away - there are many recipes in which you need to whisk the eggs and break the yolk!). When the water is boiling, put the eggs in, and bring the water to the boil. Cook over a medium heat, checking every 30s-1 min to see if the white is cooked and if the yolk is runny. Once this is the case, drain it on kitchen paper or a tea towel. Sprinkle with salt and freshly ground black pepper. If you want to poach multiple eggs at once, carefully crack the eggs into a bowl. Put heatproof ramekins inside the pan of boiling water. Carefully put the eggs in to the submerged ramekins, by dropping them in the area of that ramekin. Follow the previous steps from this point on. I find this method risky, however, as it it possible that the eggs do not end up in the ramekins, or float out. Note: The times given may not be entirely correct. The recipe, from start to finish, should take around 1-1 1/2 hours.