Poached eggs, pure and simple

Two to four eggs. Vinegar. Boiling water, deep, 2-3 inches. Eggs must be fresh, ideally with feathers still clinging to the shell. In my case, I bought them yesterday from Louise, who sells pound cake and two kinds of pie (sweet potato and pecan) at the local farmers market. If you get there earlier enough, she still has a few cartons of eggs fresh from her house just outside of town. They are always big and sometimes the shells are green, blue, brown or yellow. Add some vinegar to cold water in a pan. When the water is boiling, crack open an egg directly into the bubbles. Then put in up to two or three more eggs in the same pot. Cooks for maybe four minutes--you can tell how firm the yolks are by gently poking at them with a spoon--and then scoop out with a slotted spoon. Sea salt, pepper and tabasco. Rinse. Repeat.