Ingredients:
- 6 Eggs
- 2 Tbsp White Vinegar
- 8 cups Water
Instructions:
- Start by adding 8 cups of water to a large pot set over medium-low heat. Let it reach a very light simmer. Add in 2 tbsp of white vinegar and stir.
- Crack each egg one at a time into a fine mesh strainer and move it around, letting the egg glide over the mesh. You should see a very thin layer of egg white pass through. Place each egg in to a small ramekin.
- With a spoon or whisk, make a "tornado" in the water and gently drop in your eggs one at a time. Wait a few seconds before you add in the next egg.
- Gently poach for 2-3 for soft, 3-4 for medium. Remove from the pot with a slotted spoon and serve hot.