In a small saucepan, add water to fill; bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer. Add vinegar.
Working with 1 egg at a time, gently crack egg into a small cup. Place cup near surface of hot water, and carefully add egg to water. Turn off heat. Using a slotted spoon, carefully nudge egg white closer to yolk. Cook for about 4 minutes. Using a slotted spoon, remove from pan, and set aside. Repeat with remaining eggs. Serve immediately, or refrigerate in a covered container for up to 2 days.
Recipe by Victoria at https://victoriamag.com/salade-lyonnaise-recipe/