Ovos Escalfados Clássicos

1.Fill a large, deep saucepan with 2 liters of water and add 2 tablespoons of white vinegar and 1 teaspoon of salt. Bring the water to a gentle simmer over medium heat—small bubbles should form on the bottom of the pan, but the water should not boil vigorously.

2.Crack each egg individually into a small bowl or cup, taking care not to break the yolk.

3.Using a spoon, stir the simmering water in one direction to create a gentle whirlpool. This helps the egg white wrap around the yolk for a neat shape.

4.Slowly and carefully slide one egg from the bowl into the center of the whirlpool. Repeat with remaining eggs, adding them one at a time, allowing space between each.

5.Let the eggs cook undisturbed for about 3 to 4 minutes for a runny yolk, or 5 minutes for a slightly firmer yolk. The whites should be set but tender.

6.Using a slotted spoon, gently lift each egg out of the water and drain any excess water.

7.Place the eggs on a plate lined with paper towels to absorb moisture.

8.Season the eggs with freshly ground black pepper and garnish with chopped fresh parsley or chives if desired.

9.Serve immediately on toast or fresh bread for a healthy and delicious breakfast.