The key to success here is freshness.
So remember the horizontal position in a glass and the plump yolk with its inner gelatinous circle of white. Fill the pan with no less than 2.5cm of water from a boiling kettle – nothing else is needed, no salt, no vinegar, just water – and have the heat underneath quite gentle. What you need to see is the merest trace of tiny bubbles beginning to form over the base of the pan, no more than that.
Now break in the eggs, one at a time, or I think it helps to break the eggs into little bowls before slip them onto the hot water then set the timer for 2 minutes, and let the water barely simmer. When the time is up, simply remove the pan from the heat and set the timer to 10 minutes. During this time you can baste the top of the eggs with the hot water.
When the time is up, gently and carefully lift each egg out of the water on the draining spoon, letting it drain for a few seconds.
Then place the spoon on the kitchen paper to absorb any water still left.