Break eggs into cups. Add 1 drop of Ginger Oil into each cup OR a quarter of the DigestEasy into each cup. Gently swirl each cup to ensure the ginger interacts with each egg without breaking the yolk.
Season the egg with salt.
Add sufficient water to a deep frypan to ensure eggs are able to be off the bottom and fully covered. Add a dash of vinegar and a pinch of salt. Bring the water to a simmer.
Stir the water with a spoon to create a whirlpool. Slide an egg into the centre of this, and repeat for the other eggs and wait for 3-4 minutes until the eggs are cooked to taste.
Remove the eggs with a slotted spoon, and rest the spoon on a paper towel to remove any water.
Slide the eggs onto toast. (refer to our bread recipes).
Note: the ginger enzymes digest the egg white proteins at the proline peptides and to stop the whites disintegrating too much, it is important to place the eggs in the middle of a little whirlpool so the egg white stays associated with the yolk.