1. Bring the water to a boil ant then down to a gentle simmer – it should be 160 – 180 degrees F – If the water is too hot it will overcook the yolk and the whites will be tough – if it is too cool the egg will separate before it cooks
2. Place the sieve over the bowl and crack the egg over the sieve
3. Swirl the egg around in the strainer and allow the fluid to run through the sieve into the bowl – discard this fluid
4. Do this for each egg individually – this will help the whites take a good, round shape
5. Stir the simmering water in one direction with a spoon to create a whirlpool – this will help the white stay together
6. Take the egg in the sieve and gently lower it into the water, shake a bit to be sure it is not sticking
7. Slide the egg into the simmering water – each one individually and carefully
8. Shut off the heat and let cook for 3 – 4 minutes or until the white is opaque
9. Gently move the eggs around in the water while they cook to insure even cooking
10. Remove with slotted spoon, shake off excess water and place on salad, toast, or however you planned to serve
11. Salt to taste and serve immediately
12. You can also remove the egg to an ice bath to cool down and refrigerate for a day or two – if you want to reheat, just slide into warm water for a minute or simply eat cold

Note: Some folks add a little vinegar to the cooking water as that helps the whites firm up and form a nicer shape, but I do not like the taste of vinegar in my eggs so I leave this out.