Put 6 cups of water in the pot and bring it to a boil.
Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.
Gently crack the eggs into a fine mesh strainer so the most liquidy part of the egg whites strain through.
It’s best to strain each egg individually. Small tea strainers work perfectly for this.
Next very gently slip each egg into a liquid measuring cup with a spout, or a small bowl.
Once the water is boiling stir in the salt and vinegar and remove the pot from the heat.
With the measuring cup or bowl right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next.
Cover the pot and set your timer for three minutes. No stirring necessary.
Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.
if the egg whites are not yet solid and set cover the pot for another 30 seconds. Keep checking every 30 seconds until the egg whites are solid.
You can either use the eggs immediately or remove from the cold water with a slotted spoon and store covered in the refrigerator for up to three days. When you’re ready to use an egg just place it in a bowl of hot water for a minute and a half to warm it up.