Bring water to a boil in a high-rimmed skillet. Lower the heat until the water is at a light boil or an aggressive simmer.
Crack an egg into a small bowl*
Slowly pour the egg out of the bowl and into the skillet, holding the bowl as close to the water's surface as possible while still being careful. Do not pour the entire egg at once. Instead, pour enough of the white to make contact with the water while still holding the bowl over the skillet. The white should almost instantaneously solidify.
Continue to introduce the egg into the water in this manner until all of the egg is in the skillet.
Allow a few seconds for the remainder of the whites to solidify.
Fold each end of the white over the yolk.
Remove the egg with a slotted spoon.
Repeat steps with any remaining eggs.
Notes
*To catch any shell and remove prior to adding the egg to the skillet.