- 4 cups water
- 1,69 ounce white wine vinegar
- 1 egg
- Black pepper
- In a separate bowl, break the egg.
- Boil the water (mildly) and mix in the vinegar.
- With a spoon, make a whirlwind in the water.
- In a bowl, break the egg and pour it carefully in the pan.
- Cook for 3 minutes.
- The egg white should wrap the egg yolk and turn white.
- With a skimmer, remove the egg gently from the water.
- Cut the excesses off the egg white to make it rounder.
- Season with salt and pepper and serve.