To a pan that is at least 3 inches deep, fill 3/4 full of water and bring to a boil. Once boiled, turn down the heat to just below a simmer (very gently bubbles at 200°F/90°C) and stir in the vinegar (for every liter of water add 2 teaspoons of vinegar) and salt.

Crack the egg into a small bowl (in case there is shell and makes it easier to add to water) and gently lower into the water. The egg white may look like it’s spreading and coming to the surface, just leave it and it will come together. When you start to see it firm up and turn white, use a rubber spatula to gently nudge it off the bottom of the pan to make sure it’s not stuck.

After 3-4 minutes, use a slotted spoon to gently lift out of the water. If you gently giggle the spoon and see the egg white giggle to much , return to the pan for another minute or so. Check again, the yolk should be slightly soft to the touch.

Remove from the pan once done and place on a paper towel to drain.