|Water||2 Cup (32 tbs) (adjust quantity as needed)|
|White vinegar||3 Tablespoon|
|Eggs||4 (at room temperature, adjust quantity as needed)|
1. Put water to a depth of one inch in a skillet, add the vinegar and salt and bring to a boil.
2. Reduce the heat immediately. Break the eggs one at a time into a saucer, then slip them gently into the water. Let the eggs steep until the whites are firm.
3. Using a slotted spoon or pancake turner, remove the eggs and drain on absorbent paper. Trim with a knife or cookie cutter.