Fill the saucepan with cold water. Place 6 eggs right from a fridge. The water should cover the eggs by an inch.
Bring the water to a boil over high heat. Add the vinegar and a pinch of salt (adding the vinegar helps make the eggs easier to peel and salt helps to avoid cracking during cooking).
Reduce the heat to minimum and continue to cook for 2-12 minutes, depending on what kind of eggs do you want (for runny soft-boiled eggs - 2 minutes - for very firm hard-boiled eggs - 12 minutes).
Fill the bowl with cold water and ice.
When your desired cooking time is up, take the eggs out of the pan with a slotted spoon and transfer to the bowl with ice water. Leave the eggs there for at least 1 min. Peel the eggs and enjoy!