3fresh eggs(I wouldn’t do more than 3 eggs as they touch and bind together)
1tablespoonapple cider vinegar(white vinegar works as well)
salt and pepper to taste when serving
Instructions
Bring a pot of water to a boil. (I used my Dutch oven 5 QT and had about 3 to 4 inches of water in it. This allows the egg to be thicker and more bubbly. If you are doing it in a skillet, it will be flatter and look more like a fried egg. I put about 4 cups of water in my pot).
While the water is boiling, crack the egg into a ramekin or a glass and place it back in the fridge until ready to use. One egg per container. No need to cover them up.
Once the water is boiling add the apple cider vinegar and reduce to low.
You should have small bubbles in the bottom of the pot, but none that are breaking the surface.
Add the eggs, do not stir or mix. Cook for 3 to 4 minutes depending on how set you want the yolk.
Use a serving slotted spoon and place them on a plate lined with a paper towel to absorb any extra water.
Place on a serving dish and serve immediately!
Notes
Serving Suggestions: serve with a side of fruits, breakfast meat (sausage links, bacon,...), on English muffins, or with toast.
Storage: Store in an airtight container in the fridge for up to 2 days
Have fun with the recipe: Serve with avocado toast, over ham steaks, or on an English muffin