1 liter of water
1 tablespoon of vinegar
eggs
1 liter of water
1 tablespoon of vinegar
eggs
Bring the water to a boil in a large, flat saucepan and let it simmer
Add the vinegar and salt (gently break the eggs into a bowl, then carefully pour them into the hot water, one at a time, off the heat)
Cover the saucepan and cook over low heat for about 5 minutes or until the whites are set and a thin white layer has formed on top of the yolks
Remove from the saucepan with a skimmer
Let it drain and serve over hot toasted bread with butter
