Bring the eggs to room temperature. Crack each of them into individual containers. Bring the water to a boil in a pot. Turn the heat down, add the vinegar, then turn it up to medium.
When you see small bubbles floating up from the bottom of the pan, slide the eggs from the containers into the pot. Using chopsticks, shape the eggs by gathering the egg white towards the egg yolk. Cook for about 3 minutes.
Scoop the eggs out with a ladle and transfer them into a bowl of water. Drain with a paper towel. Make the sauce.
Dish up the eggs and serve with the sauce. The eggs are easier to make if you use a lot of vinegar, since the egg whites will harden faster and won't spread out too much.
Story Behind this Recipe
I've been making this dish since I was young.
※ Add the second egg after the egg white of the first egg has almost completely hardened. ※ Pour minimum 4 cm of water measuring from the bottom of the pan. The vinegar ratio is 5-10 % to the water. ※ These eggs are great with a salad, pasta, toast, potatoes, or sautéed spinach.