Boil water to 100°F
Add 10% white vinegar by volume to water once boiling, bringing temp to 75°F
Use a pin to pierce top of egg shell
Place entire egg in boiling water for 10 secs
Crack egg into a fine mesh strainer
Place strained egg into a ramekin
Drop egg slowly into now simmering water
After 2 minutes, add ½ teaspoon salt on egg
Leave egg to poach for another 1.5 mins
Use ladel with slots to remove egg
Place under cold, running water for 10 seconds
