African Vanielje on Oct 19 2007 at 5:08 pm | Filed under: Uncategorized
- Fill a small to medium pot just over half full
- bring it to the boil and add a teaspoon (5ml) of white wine vinegar to the water
- Crack your egg carefully into a cup or small bowl, taking care not to break the yolk
- stir your pot of boiling water to create a mini whirlpool and gently plop your egg into the centre of it
- The vinegar helps the white to form an outer layer quickly, which then holds the rest of the egg in while it cooks
- The whirlpool helps keep the egg together through centrifugal force, until the outside skin can form
- the water should not be at a rolling boil as this will disturb the egg, but should still be at a temperature just off from boil to allow the egg to cook quickly
- When the white is just opaque the egg is cooked. You want a nice soft yolk.
- Remove from the water with a slotted spoon and drain on kitchen towel.
- Serve immediately
