In a well-cleaned skillet, pour water to 2 cm. depth; 1/2 tsp. salt and 1/2 tsp. vinegar is added.

When the water boils, crack one egg at a time gently into a cup and slowly slide into the water, which should just barely boil.

When the white has solidified, the eggs are picked up with a spatula and immersed quickly in cold water to remove the foam.

They are polished with a drinking glass and served as a breakfast dish, laid out on fried wheat bread slices, or as garnish for others dishes.