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Bring a small saucepan ¾-full of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. There should just be a few bubbles hitting the surface.
Add about a tablespoon of white vinegar to the water.
Crack the egg into a measuring cup or a small teacup.
Slowly lower the cup into the barely simmering water, and tip the egg out into the water.
Set the timer for 4 minutes. The egg white should be immediately coagulating in the water.
Use the slotted spoon to carefully arrange the egg white into a more compact shape, if you desire.
Keep an eye on the water's heat; make sure it doesn't come back up to a rolling boil.
After 4 minutes, turn off the heat and remove the egg with the slotted spoon. Place it on the plate lined with a paper towel and gently blot it dry.