How to poach eggs in advance
Prepare a bowl of iced water.
Bring a pan of water to the boil and add two tablespoons vinegar. Crack an egg into a ramekin.
Whisk the water to create a mini whirlpool, add the egg into the centre. After 90 seconds the whites should be firm and the yolk runny. Put in the iced water. Put in the fridge, the eggs will keep for up to 2 days.
When you want to serve the eggs, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout.