Use the freshest eggs possible
Use a wide saucepan or skillet
Fill with 2 to 3 inches of water
Add a splash of vinegar if desired
Bring water to a gentle simmer, not a boil
Crack each egg into a small bowl or ramekin first
Stir the water to create a gentle whirlpool
Slide the egg into the center of the water
Cook one to four eggs at a time
Keep the water at a steady low simmer
Cook for 3 to 4 minutes for a runny yolk
Cook longer for a firmer yolk
Lift eggs out with a slotted spoon
Drain on a paper towel
Trim any loose egg whites if needed
Serve immediately
Season with salt and pepper after cooking