Ingredients

• 4 Eggs
• 2 quarts water
• 2 teaspoons salt
• 4 teaspoons vinegar (cider or white)

Preparation

1. Crack four eggs into individial ramkins and keep them refrigerated until immediately before use.
2. Add your water, salt, and vinegar to a large saucepan, and bring just to a simmer. Do not let the water boil.
3. Kill your heat while leaving the saucepan on the burner.
4. One at a time and as caefully as possible add your eggs to the water. Do your best to disrupt the water as little as possible.
5. Tightly cover your saucepan and leave it alone for 4 minutes. Do not mess with it all during this time.
6. Your eggs are done. Use a slotted spoon to carefully remove them from the water and serve immediately.

Notes

1. You mave heard of the swirl method. Fuck the swirl method. Yes I know some people swear by it. I’ve never had luck with it personally.
2. You’ll want a non-stick pan for this. If you don’t have one it’s not the end of the world but non-stick definitely works better when dealing with eggs.