Prepare all the ingredients.
Break the eggs into individual cups.
Bring about 1l water to the boil in a pan and add the vinegar. Turn the heat off. Stir with a wooden spoon to form a whirlpool effect in the centre.
Slide each egg into the water.
If necessary, carefully shape the white around the yolk to cover. Poach for 4 minutes until the egg white is firm but the yolk is still soft.
Carefully lift out of the water with a slotted spoon.
Trim off any loose bits of white with scissors if desired.
Serve sprinkled with a little salt.