1tbspred wine vinegarapple cider vinegar works well
salt and pepper to taste
Instructions
Bring a pot of water to a boil and add the vinegar. (Use a saucepan deep enough for 3 to 4 inches of water. You can use a skillet, however, I have noticed the egg will be flatter)
Crack one egg in a small fine mesh sieve. If the egg is older, cracking over the sieve allows the white which is more liquid to leak out.
Pour the egg into a ramekin or a glass. I egg per container.
When the water is boiling, small bubbles from the bottom of the pan, but not big bubbles breaking the surface.
Use a spoon and create a swirl.
Turn off the heat.
Once you have a good swirl, add the egg. 1 or 2 at a time depending on the size of your saucepan.
Cook covered for 3 to 5 minutes. 3 minutes for a runny yolk and 5 minutes for a set yolk and white.
Use a serving slotted spoon or spider strainer to take the eggs out of the water.
Dot with a paper towel to remove extra water.
Notes
Cooking time:
3 minutes (runny yolk).
4 minutes (yolk more set, like a thin layer on the yolk. Perfect if you want to dip bread in)
5 minutes (yolk is set, slightly runny and the white is set)
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.