Pour 3 inches of water into a saucepan and bring to a gentle simmer. If desired, add 2 tsp vinegar to the water to help keep the whites compact, and 1/2 tsp salt to speed cooking. One at a time, break cold eggs into a small dish; carefully slip the eggs into the water. Cook in barely simmering water for 3 to 5 minutes, until whites are set. Remove the eggs with a slotted spoon and drain well.
Use the freshest eggs possible as the white will hold together better.
Source: "Grade A" Family Favourites" Egg Farmers of Ontario, www.eggsite.com