Bring a small saucepan of water and the vinegar to the boil on a very high heat.

Break an egg into a small cup and slide gently into the boiling water. Repeat with the other egg. Or if you’re more confident just crack your eggs directly into the pot.

Reduce the heat to keep the eggs at a gentle simmer and cook for 3 minutes or until the eggs feel firm but not hard. Or if you don’t want runny yolks, simmer for 5-6 minutes.

Drain eggs with a slotted spoon and pat dry with a clean tea towel. Serve eggs on a bed of salad with mayo slathered over.