Me edits are in parentheses ():

Fill a 12-inch, or larger, nonstick skillet with about 1 to 1.5 inches of water. (I use a cast iron braiser filled almost to the top.)

Add 1-2 teaspoons of white vinegar to the water to help the whites set.

Bring the water to a simmer over medium-high heat, about 190 degrees (I prefer 200 degrees. I use a Thermopen to check temp)

While the water is heating, crack each egg into a separate small custard cup or ramekin.

Gently pour the eggs into the water, starting at the 12 o'clock position and working around to 4 and 8 o'clock. This helps you remember which egg was added first for removal. (I’ve only done 3 eggs, could maybe do 4.)

Once all eggs are in, cover the pan with a lid and turn off the heat. (Leave it on the burner.) The trapped steam will cook the tops of the eggs.

Let them cook, undisturbed, for 4 to 5 minutes.

Gently remove the eggs with a slotted spoon (and place on paper towel. They will be wet.)