Fill a saucepan with about 3 inches of water. Heat over medium-high heat until the water reaches a rapid simmer.  Reduce heat to medium (or medium-low) to maintain the simmer.

Using a slotted spoon, carefully lower the egg(s) into the water.

Simmer for 5-7 minutes, depending on how runny you would like the yolk(s).  (5 minutes for a super-runny yolk, 7 minutes for a firmer-yet-still-soft yolk, adding an extra 20 seconds if you have more than 3 eggs in the pan.)

Remove the egg(s) with a slotted spoon.  Place in an ice bath or run under cold water for 1 minute.

Peel and serve immediately while the egg is still nice and warm.