Fill saucepan with about 3 inches (8 cm) of water.
Heat until water simmers gently.
Break cold egg into small dish or saucer.
Holding dish just above simmering water, gently slip egg into water.
Repeat for remaining eggs.
Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes.
Remove eggs with slotted spoon and drain well.
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