In a large Dutch oven, add water to a depth of 6 inches. Bring just to a simmer over medium heat, maintaining the temperature at approximately 180° (do not allow water to boil). Add vinegar and salt, stirring until combined.
Working with 1 egg at a time, break egg into a small cup. Place cup near surface of water; slowly slide egg into simmering water (egg will sink to bottom, then float to surface). Repeat process with 3 more eggs.
Cook approximately 4 minutes for over-medium, or until desired degree of doneness. Using a slotted spoon, gently remove eggs from water, and let drain on paper towels. Repeat with remaining eggs.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chicken-cornbread-waffles/