Fill a saucepan with 4 cups of water and add 1 tablespoon of white vinegar. Bring to a gentle simmer over medium heat.

Crack each egg into a small bowl, being careful not to break the yolk.

Once the water is simmering, create a gentle whirlpool by stirring the water. Carefully slide one egg at a time into the center of the whirlpool.

Cook the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk.

Use a slotted spoon to remove the eggs from the water and drain them on a paper towel. Season with salt and serve immediately.