Fill a frying pan with water so that it is at least 1 inch deep. Add the vinegar and bring to a boil.
Once the water is boiling turn the heat down to medium-high so the water is lightly simmering. You don’t want a full rolling boil or the egg will overcook.
After reducing the heat, crack the egg into the water. Immediately set a timer for 3 minutes.
Once your timer is set use a slotted spoon to gently scoop under the egg, making sure it isn’t sticking to the bottom of the pan so it doesn’t overcook.
After a minute if the top of the yolk is still showing, gently flick some water over it with the slotted spoon 3-5 times until a thin cooked white layer appears.
Once the timer goes off use the slotted spoon to remove the egg from the water, holding it up to drain.