Fill a saucepan with 2–3 inches of water
Add a pinch of salt and optionally a splash of vinegar
Bring water to a gentle simmer (small bubbles, not a rolling boil)
Crack an egg into a small bowl or cup
Create a gentle whirlpool in the water with a spoon
Slide the egg into the water
Cook 3–4 minutes for a runny yolk or 5–6 minutes for a firmer yolk
Remove the egg with a slotted spoon
Drain briefly on a paper towel
Season with salt and pepper
Serve immediately