Step 1: Fill a deep frying pan almost to the top with water. Bring to a simmer (when small bubbles break the surface). Using eggs at room temperature, crack 1 egg into a ramekin. Check for freshness (odourless, with a thick white and whole, rich-yellow yolk).
Step 2: Add 2 tablespoons of white vinegar (don't add salt). Using a metal spoon, stir water to create a whirlpool. This prevents egg from sinking and sticking to the base.
Step 3: Allow whirlpool to slow slightly. Hold ramekin as close to water as possible and gently slip egg into whirlpool.
Step 4: Cook, stirring the water occasionally, for 1 1/2 to 2 minutes. Repeat steps 3 and 4 with remaining eggs (you can poach up to 4 eggs at a time).
Step 5: Using a slotted spoon, remove 1 egg at a time from water. Gently press the yolk to test if cooked to your liking. Hold egg over paper towel to drain.
Step 6: Place eggs on toast. Season with 4 salt and pepper. Serve.
Recipe from http://www.taste.com.au/
Photography by Ben Dearnley