Ingredients:
Eggs
Salt
Vinegar
Fill a pan with 8 to 10 cm of water and bring to the boil.
Add a good pinch of salt and a few dashes pf vinegar. Some recipes say the vinegar and salt sets the eggs others say it stops decolourisation either way it work better with both in.
Break each of the eggs into a separate small bowl or saucer.
When the water boils switch off the heat and gently pour in the eggs into the water. Put each egg into a different area of the pan not stacked up.
The eggs will take between 3 and 4 minutes to cook. After you have done this a few times you will workout what time suits you taste best.
Remove the eggs from the pan with a slotted spoon.
