* Crack eggs one at a time and place them in separate small bowls.
* Fill a slightly deep non stick skillet with 2 inches of water. Bring to a boil. When water boils, lower the heat, letting the water simmer. Add a couple of tablespoons of white vinegar.
* Slip in eggs in the simmering water and cover. Cook for 3-4 minutes. Using a slotted spoon, scoop eggs out and drain on paper towels.
Note: Fresher eggs cook faster and has firmer whites