Bring the water and vinegar to a boil.
Break the egg into a small container or ramekin.
Lower the heat for the water until you don't see any bubbles.
Make a swirl with a spoon, bring the container with the egg close to the water and turn it over at once.
Carefully and delicately stop the swirl in the water to prevent the egg from stretching.
Let cook for 2min or until you can touch it and feel the egg white hard and the yolk liquid in the center. Whenever you add another egg you want to bring the water back into a boil before lowering the heat and adding it.
Cut the tail of the egg (formed by the most liquid part of the egg white) off. Place it on a dish first so the extra water can fall off it.