Bring the water to boil in a 5+ quart size pot.

When the water is boiling, reduce the heat so it calms down to just below a simmer. Bubbles should not be breaking the surface.

Carefully break each egg, without breaking the yolk, into four separate coffee cups.

Add the vinegar to the water.

With the cup positioned at the surface of -- or slightly in -- the water, gently pour each egg into the hot water.

Set a timer for 4 ½ minutes.

After 2 to 3 minutes, with the tip of a spoon gently release any eggs that may be stuck to the bottom of the pan, so as not to break the yolk.

At 4 ½ minutes, carefully remove the eggs with a slotted spoon and place them on paper towels to drain.

Sprinkle with salt and pepper to taste and serve.