- 2 teaspoon white vinegar
- 4 fresh free-range eggs
- 1Half-fill a large shallow saucepan or frying pan with water; add vinegar. Bring to the boil. Break 1 egg into a small bowl or cup.
- 2Using a whisk, swirl the boiling water with a whisk to create a whirlpool, then slide the egg carefully into the pan. Repeat with remaining eggs.
- 3When all the eggs are in the pan, allow the water to return to the boil. Cover the pan, then turn off the heat; stand for 4 minutes or until a light film of egg white sets over the yolks.
- 4Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep them warm. Trim the whites of any ragged edges with scissors.
Use free-range, very fresh, eggs as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg with float, big end up. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.
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