Directions

1. Crack the egg into a small bowl while preparing water.

   

2. Place water and vinegar into a pot. Turn on high heat and when bubbles form in the bottom of the pot, reduce the heat to medium.

   

3. Place a large slotted spoon in the pot and begin to gently stir the water in a counterclockwise direction until a mini-whirlpool starts. Remove the spoon and gently slip the egg into the water at about the 5:00 position on the pot.

   

4. Let the egg make 1-2 rotations in the pot and then gently stir the water again to keep the egg moving. If the whites get stuck to the bottom of the pan, gently pry them free with the spoon and keep the egg moving.

   

5. If you're cooking more than one egg (you can do 2-3 at a time easily with the same amount of water) now is the time to repeat the process as above.

   

6. Keep stirring the water gently to keep them moving. Let the eggs cook in the water bath for 2 minutes after you see the whites go from translucent to cloudy.

   

7. Using the slotted spoon, gently remove the egg from the water bath, drain well and place the egg in a clean kitchen towel in your hand. BE CAREFUL as some of the hot water may seep through the towel. Gently close your hand around the egg wrapped up in the towel to help form it and dry it.

   

8. Tuck the "tails" under the egg and place on a plate. (Alternately you can cut them off, but I don't like to waste them!)

   

9. Sprinkle with a pinch of Cyprian Sea Salt and serve warm.