Bring a small, deep pot of water to a boil

Add in up to a teaspoon of white vinegar. Any more than a teaspoon might leave your eggs tasting vinegary. The vinegar here helps to keep the egg whites in tact

Use a large spoon to swirl the water into a vortex. Crack the egg into a small bowl or ramekin and, once the water is swirling, slowly drop the egg from the ramekin into the boiling water

Set your timer for 3 minutes if you like the yolk to be runny, but whites well cooked. If you prefer a harder yolk, let the egg boil for 4 minutes or more

Use the same large spoon to carefully take the egg out of the water. I find it helpful to turn the heat off first so the water stops boiling

Serve it over a salad with veggies, on top of sliced tomato, roasted sweet potato rounds, or whole grain toast