Ingredients
- 1 Tbsp white wine vinegar
- 2 tsp fine salt
- 8 eggs
- toast and bacon, to serve
Instructions
1 Pour the vinegar and salt into a non-stick frying pan then fill with water to within 1cm of the top. Set over a moderate heat and bring to a bare simmer.
2 Use a spoon to stir the water gently, creating a slow-moving whirlpool, then crack the eggs into the centre one at a time. As soon as the white has begun to set, move that egg to the outer of the pan and crack the next egg in the centre.
3 Cook for 4 minutes, until the eggs are soft-set, then scoop out with a slotted spoon and dry with a kitchen towel. Serve with toast and bacon.