Fill a small but deep steel saucepan with water and bring it to a boil. Completely immerse the eggs (at room temperature) in the water, making sure to place them in the pan gently; we recommend using a spoon to lower the eggs into the water. Cook for about 2 minutes; if you prefer a less runny yolk, cook your eggs for 3 minutes. Drain the eggs and rinse them under cold running tap water for a few minutes. Dry them and remove the top part of the shell. Season with salt and serve, adding a few drops of Traditional Balsamic Vinegar of Modena PDO.