Working with 1 egg at a time, crack an egg on to a saucer.
Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering (approximatly 82°C), with small bubbles rising from the base of pan and small ripples across the top of the water.
Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring. Do 2 or 3 egg at the time if desire.
Using a slotted spoon, remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs.
serve with warmed toasted bread with butter and smoked smoked salmon
