4 tablespoons of distilled malt vinegar
Place a saucepan on a high heat and add about 2 inches deep of water to it. Add the vinegar and bring to the boil.
While the water is heating, crack the egg into a small bowl. And set your timer for 3 minutes.
Once the water has come to the boil reduce the heat so the water remains just below boiling point.
With a slotted spoon, stir the water to create a vortex in the centre of the saucepan, then quickly pour the egg into the centre of the vortex and start your timer.
Once the 3 minutes are up, use the slotted spoon to remove and drain the now poached egg and serve – for example on a slice of ham on toast, garnished with balsamic vinegar and some dry herbs.