Half fill a deep skillet with water and bring to a simmer. Do not let the water come to boiling.
A little acid, in the form of lemon juice or vinegar, can be added to the water to help the eggs hold their shape.
Break one egg at a time into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close as possible to the water.
Once set, scoop up the eggs with a slotted spoon and drain on a paper towel-lined plate.
If cooking a large batch, place the eggs back in the warm water to reheat just before serving.