Probably the alter ego of a pouter with an axe to grind.
Okay, gail. Here you go…
Use an 8” to 10” skillet filled nearly to the rim with water
Add 1 tablespoon of distilled white vinegar and 1 teaspoon to 1 tablespoon of salt. Bring to a boil.
Crack each egg into a cup (to pour into the water).
Simultaneously lower lips of cups to the water and tip eggs into the boiling water.
Cover skillet and remove from heat.
Cook until medium firm (4 minutes). Add 1/2 minute for firmer finish or larger egg. Subtract 1 minute for softer or medium-sized egg.
Use a slotted spoon to lift and drain each egg. For extra drying, blot with paper towel.
Season to taste with salt and pepper and serve immediately.
Using a skillet allows the egg to hit bottom faster, giving it a better shape. The vinegar lowers the pH, which allows the water to boil and the egg to cook at a lower temperature. The salt is more or less a necessary ingredient for flavor. Removing from heat keeps the egg from feathering due to the action of the boil. Taken from Cook Illustrated’s Best Recipe Cookbook.