1 Tbs vinegar
- Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat the water to a gentle simmer.
- Break each egg into a teacup.
- Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds.