Bring 1 in. water to a boil in a 12-in. frying pan, then lower heat so small bubbles break to the surface only occasionally.
Crack eggs into water one at a time, holding shell close to surface and letting egg slide out gently. Cook eggs 3 to 4 minutes.
Lift out eggs with a slotted spoon, pat dry with a paper towel, and place 1 on each serving.