Add enough water to a large skillet to come a little over halfway up the sides then add vinegar. Bring water to a boil then reduce heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.

Break one egg into a small bowl then slide the egg into the simmering water. Repeat with three more eggs.

Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer eggs using a large slotted spoon to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.

To serve, remove an egg from the bowl of water and dry on a paper towel. They are great with bacon and toast, on a salad or Eggs Benedict.