Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.

Cook for 3-4 mins, until the white is cooked through.

Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.