Fill a medium saucepan with water and a dash of vinegar and bring to a boil over a high heat.

Crack each egg individually into a ramekin or a cup.

Using a spoon, create a gentle whirlpool in the water to help the egg white wrap around the egg yolk.

Slowly lower the egg into the water in the centre of the whirlpool, turn off the heat and cook for 3-4 minutes.

Then, use a slotted spoon to remove from the water and place on a plate.

Repeat for all the remaining eggs.

Once chilled, place all the eggs in a sealable container filled with cold water and keep refrigerated for up to 5 days.

To re-heat the eggs, place them in a mug filled with hot tap water for a couple of minutes.

This will be enough to warm them up without overcooking.