You may choose to poach your eggs ahead of time, and serve the following day, or prepare them with the rest of the dish. To begin, add the vinegar to a large pot of boiling water. Continue to heat the water until the bubbles disappear. Crack the eggs very gently right above the surface of the water - the vinegar should help them hold the round form - and cook for 3 to 4 minutes, or until the whites are barely opaque. Remove the eggs gently with a slotted spoon and place in the ice water bath to halt the cooking process. Keep the poaching liquid to re-heart the eggs when you've finished the rest of the dish.
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