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Crack into a fine mesh strainer and let sit for a minute. This separates loose whites from the solid ones.
Bring water up to a warm temp, just before it bubbles. Add a splash of vinegar and give it a gentle swirl, slowly lowering the egg into the swirl. Don't make it a tornado. Do this with all the eggs.
Once the whites form gently lift off the bottom so it doesn't stick.
Remove after a few minutes once the whites are set and the yolk still jiggles.
Place onto paper towel to remove excess water and serve!