Water Vinegar or lemon juice Egg

Fill a 10- or 12-inch skillet with 1-inch water. (You'll need 5 1/2 cups water for a 12-inch skillet or 3 1/2 cups water for a 10-inch skillet) Add 1 teaspoon white vinegar or fresh lemon juice for every 1 cup water used. Heat water to between 185 and 190. With a slotted spoon, stir up bubbles from bottom. Gently break 1 egg into a small dish. Lowe dish into water and slide in egg. Repeat with up to 3 eggs for a 12-inch skillet. Immediately use a slotted spoon to gently spoon edges of egg white over eggs. Cook undisturbed for 4-4.5 minutes. Water should remain between 185-190. With spoon, remove egg from water. Transfer eggs to a clean dish towel and gently wipe or trim away any loose egg white or jagged edges.