Ingredients  
2 eggs 
A splash of vinegar *

Method  
Get a pan of water on to boil over a high heat.  

Meanwhile get 2 little ramekin dishes and you can either crack your eggs directly into the ramekins (each egg in its own little dish) or to make them perfect, follow the advice I took from Jan Hendrik van der Westhuizen; crack one egg at a time into a fine mesh sieve (I find that a little fine mesh tea strainer is perfect).  The sieve will strain out some of the thinner whites that trail and set in the water making your poached egg look ragged.  Once the initial white stops running then tip into the ramekin and repeat with the next egg.  

When your water is boiling, turn down the heat to medium, add a splash of vinegar and gently drop in your eggs and simmer for 3-4 minutes.  Remove the eggs with a slotted spoon on to a few folded sheets of kitchen towel.   Serve straight away.