Apple cider vinegar or white wine vinegar; the amount of vinegar is 15% of the amount of water you use
Instructions
Boil the water and vinegar in a pot.
Break the egg and open it in a small bowl.
Lower the water temperature until you no longer see bubbles.
Create a whirlpool with a spoon. Bring the bowl with the egg close to the water and flip it over in one swift motion.
Very carefully, stop the whirlpool of water so that the egg does not stretch.
Let it cook for 2-3 minutes or until you can touch it and feel the hard white and the still liquid yolk in the center.
Cut off and discard the egg white, which is a thin, runny part that forms when the white is more liquid. Place it on a plate first to drain any excess water.
Before cooking another egg, always bring the water back to a boil and then lower the temperature as we did before.
