Crack eggs into a ramekin, small bowl or soufflé cup
Bring a 6 or 8 pt. stock pot to a boil and add 1/2 tsp. of vinegar (apple cider). The vinegar helps keep the egg whites together
Remove from heat, and add eggs in, gently and one at a time, getting as close to the surface as possible( I also like to swirl a small circular current to keep eggs from sticking to each other).
Simmer for 4 minutes, nudging with a slotted spoon halfway through cooking process
Use the same slotted spoon to remove (4 minutes for easy to medium yolk)
If you want to serve later, put in an ice bath and reheat by submerging in hot water for about 30 seconds