In saucepan or deep omelet pan, bring 2 to 3" of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, one at a time, into custard cup or saucer, or break several into a bowl.

 

Holding dish close to waters surface, slip eggs, one by one, into bowl. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.