In saucepan or skillet, bring 2 to 3 inches of liquid (water, milk, broth, tomato juice, wine or other liquid) to boiling. Reduce heat to keep liquid gently simmering. Break eggs, one at a time, into custard cup or saucer or break several into a bowl. Holding dish close to liquid's surface, slip eggs into liquid.
Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
With slotted spoon, lift out eggs. Drain in spoon or on paper towels.
Trim any rough edges and serve on toast, or other base.