THE PERFECT POACH

MAKES 2

1 cup distilled white vinegar

2 large eggs

Coarse sea salt

freshly ground black pepper

Pour 1/2 cup vinegar into each 0f 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.

Bring a medium saucepan of water to a boil over medium high heat. Using a whisk, vigorously swirl water until a vortex forms in the center.Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.The egg white should wrap tightly  around the yolk, forming an oval shape. As soon as the water returns to a boil, reduce the heat to medium and gently simmer egg, frequently swirling water, for 2 minutes.

Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white.Place egg on paper towels and gently blot; transfer to bowl or plate. Repeat with remaining egg.