Start with eggs that are as fresh as possible
These tend to hold their shape better during cooking. Fill a medium saucepan with water at least two inches deep, and up to four, and bring to a simmer.
In the meantime, crack the egg into a small bowl (if you don’t have one, skip this step—straight from the shell is fine).
When the water comes to a gentle simmer
(you’ll see some bubbles, but they’ll rise slowly) add a splash (at least 1 tablespoon, but up to 1/4 cup is fine) of white, champagne, or other light-colored vinegar. Lower the bowl with the egg to the water’s surface, then lightly tip the egg into the liquid. Work one at a time at first, adding an egg or two as you feel comfortable. If needed, swirl a spoon in the water to gently nudge the whites closer to the yolk while it sets up.
Once the whites have firmed
And no longer look runny, about 3 to 4 minutes, fish out the egg with a slotted spoon. Let any excess water drip back into the pan.
Store cooked eggs on a paper-towel-lined plate
This will absorb any extra moisture. At this phase, you can also store the eggs for future use—just place them in a bowl of icy water and keep in the fridge for 1 to 2 days. To reheat, simmer another batch of water and add the egg to warm.
For a neater presentation
You can trim thin or flimsy edges of the whites with kitchen scissors or a knife.
Sprinkle with sea or kosher salt. Pat self on back. Serve.