Distilled white vinegar
Butter or oil
1.Break each egg into a small bowl. Fill a large Dutch oven with 2 inches of water; bring to a boil. Put in vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
2.Submerging the lip of each bowl into the simmering water, gently add eggs, one at a time.
3.Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.