Fill oiled shallow pan with water to a depth sufficient to cover eggs completely. Add ½ tsp salt, and 1 tbsp vinegar for 1 litre water. Heat water till it boils. Break egg one at a time into a shallow wet cup.
Slide gently into the water. Reduce the heat to simmering point and cook until a white film forms over the yolk. Remove eggs individually with a perforated skimmer.