Poached Eggs with Vinegar

1. Bring to a boil enough water to inch up the side of a large, deep skillet. 2. Add the vinegar and salt, and bring to a bare simmer. 3. Break the eggs, one at a time, into saucer or small bowl and slip them into the water. 4. Poach the eggs over low heat until the whites are firm, 2-3 minutes. 5. Remove the eggs with a slotted spoon. 6. Serve immediately with or without Hollandaise sauce.