Use the freshest Grade AA eggs whenever possible for best results. These maintain their shape best because the yolks and whites are firm.
In a saucepan, add 2 teaspoons of salt, 20 ml of distilled vinegar and 2 litres of water.
Bring water to a boil then reduce to a simmer.
Crack eggs, one at a time, into a dish or a small plate.
Use a spatula to quickly stir the water in one direction until it is smoothly spinning around creating a whirlpool.
Carefully slide the egg into the centre of the whirlpool. Eggs will hold their shape better if they slide against the edge of the pan.
Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still soft.
Remove eggs from pan with slotted spoon or skimmer.
To serve immediately, drain very well. For better appearance, trim off ragged edges.
Tip:
The vinegar helps coagulate white faster so that it keeps a better shape. Vinegar is not necessary if very fresh eggs are used. Omit in this case, because whites will be tougher and not as shiny if cooked with vinegar.
If water is boiling, eggs will toughen and may break up the agitation. If water is not hot enough, eggs will not cook quickly enough and will spread.