Vinegar-cured poached eggs

Combine 150 g water and 150 g white distilled vinegar in a medium bowl; crack in the eggs and leave 10 minutes to set the outer white.

Bring about two quarts of water to a boil in a wide saucepan, turn to low, and add a strong four-finger pinch of salt.

Check that the water is well below a boil, around 195F.

Scoop each egg out with its liquid using a ladle or cup measure and lower it into the water; poach four to four and a half minutes, until the yolk bounces like an over medium.

Dab on paper towel to remove the vinegar before serving.

Variation, traditional: whisk a vortex into 2 l water seasoned with 20 g salt and 100 g vinegar and drop a cracked egg into the middle; about 25 to 30% of the white is lost.