Directions

1. 1. Note: There should be enough water to cover the eggs, you can vary the quantity of water according to the number of eggs used and the size of pan. Also, if the water is at a full rolling boil it can break the yolk; keep the water at a light bubbling simmer.
2. 2. Heat water to simmering in a shallow pan; add salt and vinegar, stit to mix.
3. 3. Break two eggs at a time into a small bowl and slip them carefully into the water.
4. 4. Let the eggs cook for three to five minutes or until the white is firm and a film has formed over the yolk.
5. 5. Remove the eggs with skimmer, drain and serve on hot buttered toast.