Fill a saucepan with 2–3 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil)
Add 1–2 teaspoons of vinegar (optional)
Crack each egg into a small bowl or cup
Stir the water gently to create a whirlpool
Slide the eggs into the water one at a time
Cook 3–5 minutes for runny yolks or 6–8 minutes for firmer yolks
Remove eggs with a slotted spoon
Drain briefly on a paper towel
Season with salt and black pepper
Serve immediately