2 tablespoons (30 ml) white vinegar

4 eggs

In a saucepan of salted simmering water, add the vinegar. Break four eggs, one at a time, into a saucer and slip in the water. Poach for about 3 minutes or until the desired doneness. Normally, the yolks should be runny. Drain the poached eggs on paper towels. Garnish the centre of a soup and season with pepper.

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