1. Break 4 eggs into 4 individual small bowls. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add 1⁄4 cup distilled white vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a moment before serving.