Beat the fresh eggs in a bowl, boil the water in a wide saucepan and add the vinegar. You really need really fresh eggs, with a full yolk, so that your poached eggs succeed well!
Heat vegetable fat for frying in a pot or in the deep fryer. Peel the potatoes, cut them into 3 mm thick slices and fry them immediately for 3-4 minutes at 170°C. Remove the fried potato slices from the hot oil and allow to cool for a few minutes, then fry again until knsuprig light brown. Place the fried potato slices in a pan with foamed hot butter, season with salt, pepper, marjoram, caraway and nutmeg.
Blanch the tomatoes in boiling salted water, quench in ice water, peel and prepare tomato cubes without skin. See the reference to the cookery school "Skinning and peeling tomatoes" in the article heading 6.
Remove the boiling water with vinegar from the stove. Stir the water once in a clockwise direction, slowly slide the eggs one by one into the hot vinegar water. Now carefully place the egg whites with a wooden spoon around the egg yolks so that the poached eggs get a nice shape. Let the eggs poach soft, waxy or firm for 6-8 minutes according to your taste.
Arrange the prepared fried potatoes on warm plates, leaving space in the middle for the poached egg. Using a skimmer, remove the poached eggs from the vinegar water and rinse briefly under warm water. Place the drained poached eggs in the middle of the plate. Decorate with fresh herbs, sprinkle with tomato cubes and serve quickly. I prefer to add the salt and pepper to the dish, cut the egg slightly at the top with a sharp knife so that the egg yolk is visible. I wish you a good appetite!