[edit] Ingredients

[edit] Steps

Pour at least four inches of water into a large pot. Bring water to a boil.
Season water with salt and pepper
Add approximately one tablespoon of vinegar to the water
Reduce heat to simmer
Swirl the water around quickly to make a whirlpool, helps to keep the eggs in shape.
Crack one egg into a ladle and lower egg into water, gently releasing egg into the water
Gently move egg around in water to prevent egg from spreading in water
Remove egg after two to three minutes

Vinegar helps to cook the egg whites more quickly
These are great when used with hollandaise sauce in your version of eggs benedict!
Use very cold eggs to reduce the runniness of the eggs in the water