Fill a deep skillet or stock pot with enough water to just cover the eggs when added (2-3" of water) and bring to a gentle boil. Reduce heat so that it's at a gentle simmer. You don't want it boiling and creating too much turbulence.
Crack eggs, one at a time, into a small bowl, ramekin, or even a ladle. The smaller receptacle will help keep the egg from spreading out as much as if you dropped it directly into the water.
Add the vinegar to the water. This will help to keep the egg whites close to the yolk - less spreading is what you want!
Gently pour or lower the eggs into the water, one at a time and do not crowd them together. Use a spoon to gently move and turn them around in the water, keeping the whites somewhat contained.
Cook the eggs for approximately 2 minutes. This will ensure the egg whites are cooked, but the yolk is still good and runny. Keep an eye on them, you may even want to pull them out at 1 minute 45 seconds.