1. In a wide fry pan, bring water, vinegar and salt to a boil, then reduce the heat to a bare simmer. Break an egg into a small bowl and gently slip it into the water.

2. In the same manner, add the remaining eggs to the simmering water. Cook until the whites are just set and the yolks look glazed but still liquid, about 3 minutes.

3. As each egg is done, lift it from the water with a slotted spoon. Holding the egg gently on a kitchen towel, trim the edges with kitchen shears.

Brunch Entertaining, Janeen Sarlin, 1999, 0-7370-2010-5, Time-Life Books, Williams-Sonoma Lifestyles Series