In a saucepan or deep omelet pan, bring 1-3 inches of water to a boil. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or bowl. Holding the dish close to the water`s surface, slip the eggs one by one into the water. Cook the eggs until the whites are completely set and the yolks begin to thicken but are not hard, approximately 3-5 minutes. With a slotted spoon, lift out the eggs. Drain.