Bring a pot with about 1.5 inches of water in it to a boil. Add the vinegar and turn down the heat to maintain a gentle simmer. Crack the eggs into individual ramekins, then lower the ramekin straight into the water, tipping it underwater, so the egg gently slides out onto the bottom of the pot. Dropping the eggs in from the surface creates turbulence in the water which is how you end up with more foam than egg. As soon as you see the outside of the eggs turn white, turn the heat off, and let the eggs sit in the hot water until they are the desired doneness. You can test for this by prodding it with a blunt object (I use my finger, but the water is pretty hot, so this might not be for everyone). When they are cooked, transfer them to a paper towel lined plate (if they're stuck to the bottom of the pan, use a thin spatula).