Fill a pan of water, but make sure it is no more than 2 inches deep. You want the egg suspended between the bottom of the pan and the water surface, but no more than that.
Add the vinegar to the water. It reduces surface tension, which is good for eggs that aren’t farm fresh.
Allow the eggs to come to room temperature before cooking.
Use a small bowl and add a few drops of vegetable oil. Brush the inside of it (with your finger).
Crack the eggs, one at a time in the bowl before adding them to the pan. The oil makes them slide out of the bowl real easy. And the bowl allows you to drop them in a lot smoother into the simmering water. It is better than cracking the egg directly into the water.
Make sure the water is simmering, 195° F, but no hotter. You don’t want bubbles going up, rupturing the egg. The water must be completely still.
Pour the egg into the water at once, close to the surface.
Leave the eggs for 3.5 – 4 minutes. The time depends a little on the size of the eggs.
Transfer the eggs into another pan with cold water, for 5 – 10 seconds. Then remove them again. This is done to stop the cooking, and get rid of any residual vinegar. Use a skimmer or a large flat spoon.