Use a slotted spoon to remove the egg and let it drain on a folded paper towel.

Serve on toast or as desired.

Heat a pot with a few inches of water, preferably in a nonstick pot. Add a splash of vinegar to the water.

Ensure the water is very hot but not simmering. If it starts to boil, reduce the heat.

Break an egg into a small dish.

Make a whirlpool in the pot using a spoon or spatula.

Slide the egg from the dish into the middle of the whirlpool.

Gently push the white around the yolk with the spoon or spatula as it sets.

Cook for about 3 to 5 minutes or until the egg wobbles slightly when nudged with the spoon.

If storing, plunge the egg in cold water and refrigerate for up to two days. Reheat in hot water for one minute before serving.