1 free-range egg - or as many as your heart desires
Apple cider or white vinegar
Pink himalayan rock salt
LETS MAKE IT
Fill a small saucepan with boiling water from your jug/kettle. Bring it to a light simmer over a medium heat, and a pinch of pink Himalayan rock salt. Add a splash of apple cider or white vinegar.
Crack one egg into a small ramekin. Using a whisk, stir the water allowing it to make a whirlpool. As the water settles add your egg to the centre. It will continue to wrap itself in the whites. If it needs a little encouragement slowly swirl the water.
Let the egg cook for 2-3 minutes. If you like your egg more firm it will take around 4 minutes.
Remove the egg using a slotted spoon allow to drain on a paper towel. If you're not serving immediately pop the egg into an bowl of ice and cold water to avoid over-cooking.