Directions :

1. Into a mesh strainer, crack each egg one at a time to strain some of the excess egg white, about 20 to 30 seconds. Pour each egg into individual small bowls.
2. Fill a Dutch oven or large pot halfway with water, about 6 cups, and bring to a boil. Add the vinegar. Reduce heat to a gentle simmer so the water is steaming and small bubbles barely break the surface.
3. Gently drop one egg into the water at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to the yolk are just set and opaque, about 3 minutes (or 4 minutes for medium-cooked yolks or 6 minutes for hard-cooked yolks).
4. If the whites are not set after 3 minutes, continue checking every 30 seconds. Using a slotted spoon, carefully lift each egg out and drain over the water. Pat dry with paper towels if desired season to taste with salt and pepper, and serve.