From the Pillsbury Cookbook p. 191, copy right 1989, given to me as a Christmas gift from my Gram in 1991
In deep, buttered or non-stick surface skillet, heat 2-3 inches water with 1 tablespoon of vinegar just to boiling. Break each egg into a shallow dish. Slip eggs gently into water. Quickly spoon hot water over each egg until film forms over yolk. reduces heat to keep water just simmering, simmer 3-4 minutes until eggs are to desired doneness. Remove eggs with a slotted spoon.
My adaptations: boil water place eggs gently one at a time into boiling water. Let water boil and cook the egg until the yolk looks done---my way is simpler but Pillsbury inspires me
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