• 1/4 cup vinegar
• 2 eggs (free-range)
• 1L water

1. Fill the pot with water, bring to the boil
2. Add vinegar and reduce the heat till no longer boiling
3. Swirl the water around with a spoon and crack the first egg in
4. Crack the second egg in and swirl the water around again
5. After 2 minutes check the egg, should be firm enough to carry out of the pot with a spoon but soft to touch

If you prefer your eggs well done cook for a further minute or so