The Trick to Perfectly Poached Eggs

For a large part of my life perfectly poached eggs eluded me.  I could never get the knack quite right.  I bought silicon moulds, I carefully swirled boiling water, I tried lots and lots of different tricks. Just when I thought I’d figured it out I would end up with breakfast ruining firm yolk disappointment.
If you can relate to this frustration then read on and discover your answer once and for all.

Half fill a medium-large saucepan with water and ¼ cup of vinegar and bring to a rolling boil. 
Crack your eggs directly into the boiling water.  If you are nervous about breaking the yolks, you can crack them into a ramekin first.
Once your eggs are in the boiling water immediately switch off the heat and pop the lid back on your saucepan.  Gently remove the eggs with a slotted spoon after EXACTLY 4 minutes.
Voila! Perfectly poached eggs!