Crack each egg into a separate small bowl. (I use little ramekins or Pyrex cups.) Line a large, flat plate with a double thickness of paper towel. When the water is boiling, add the vinegar and salt. Adjust the heat so the water is at a simmer, not a rolling boil. Carefully slip the eggs, one at a time, into the water. After 2 or 3 minutes, use a slotted spoon to lift an egg to see if the white has completely set. If it has, one at a time, remove the eggs with the slotted spoon and set them on the prepared plate. Working quickly, use kitchen shears or a paring knife to trim any ragged edges or “tails” from the whites.