- Water, for the pan
- Splash of white or white wine vinegar
- 2 eggs
Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack a fresh egg into an individual ramekin cup.
Using a slotted spoon, create a gentle whirlpool in the water to help keep the egg white wrapped around the yolk. Slowly tip the egg into the water and let cook for 3 to 4 minutes. Remove the egg with the slotted spoon and drain on paper towels. Repeat with remaining egg.
Avoid using dark vinegars, as they may discolor the eggs.
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