Boil 1.4L water in a Dutch oven. Crack eggs (4) one at a time into a colander; drain loose whites 20–30 sec, then slide into a 500ml measuring cup.
Add vinegar (1 tbsp) and 1 tsp salt to the boiling water. Off heat, tip eggs (4) in one at a time with space between. Cover, cook off heat ~3 min until whites near yolks just set (4 min then check for medium yolks; otherwise check every 30 sec).
Lift and drain each egg with a slotted spoon. Season with salt and pepper and serve.