The eggs cook fairly quickly in a simmering skillet of vinegar-scented water. No fancy equipment--just ease the eggs right from the shell into the water. When they've set, scoop them out with a slotted spoon. Fresh eggs hold together much better than older eggs. Save your old eggs for hard-boiling.
In my quest for protein, I've been cleaning out the freezer as well as dark corners of the fridge. The eggs are nesting on several slices of perfectly cured prosciutto from Benton's Smokey Mountain Country Ham, same place where we order our bacon. Up to now the prosciutto had escaped my attention, so this was my first taste of it and do you know what? Close your eyes and you would never know it came from Madinsonville, Tennessee. Tastes just like Parma, Italy (maybe a little earthier, saltier).
The prosciutto is my new favorite way of getting the runny yolks from plate to mouth.