Bring a pot filled with about 2 inches of water to a simmer. 

Crack an egg into a ramekin. Add a splash of white vinegar or apple cider vinegar.

Once the water begins to simmer, use a wooden spoon to stir the water, creating a bit of a “whirlpool” in the center of the water. Gently lower the egg into the water; the swirling water will help to nest the egg white around the yolk.

Simmer for 3-4 minutes, until the white is set and the yolk is still runny. 

Remove from the water with a slotted spoon. Place on a layer of paper towels to remove the excess water; serve immediately. 

If not serving immediately, place the eggs in an ice bath immediately upon removing from the pot. Refrigerate for up to overnight; reheat briefly in simmering water (about 1-2 minutes) before serving.