| | Directions | | In a large frying pan, heat water to boiling. Add a dash of vinegar and a little salt. Break each egg into a saucer, then slide into the water, tipping the dish toward the edge of the pan. Keep heat low and do not let the water re-boil. When the eggs are soft cooked, in 3 to 5 minutes, remove eggs with a slotted spoon. To keep hot until ready to serve, transfer eggs to warm water, about 3" deep. |
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| Ingredients | | - |  | Eggs |
| - | | Vinegar |
| - | | Salt |
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