Yield: 6 servings
3 tablespoons distilled white vinegar
1 tablespoon salt
6 large eggs
1. Fill a large straight-sided sauté pan halfway with water. Add vinegar and salt. Bring to a gentle simmer over medium-low heat.
2. Break each egg into a saucer, and carefully slide eggs against edge of pan into simmering water. Simmer until whites are set and yolks are still soft, approximately 5 minutes.
3. Using a slotted spoon, gently remove eggs from pan, and drain on paper towels.