I actually tried this method because I just came across it a couple of months ago. I tried it and I had success the second time I did it.
- good quality cling wrap
- oil for greasing
Stay with me, I know it sounds weird at the moment.
If you happen to have ramekins, or a shallow small rice bowl, place the cling wrap over the ramekin, and oil it thouroughly with your fingers so as the eggs won't stick to the cling. Oil side up, crack eggs into the cling wrap, but do not crack eggs on bowl so as not to puncture the cling wrap. Grabbing the corners and twist wrapping the cling and tieing it off, you are ready to drop in the water after ensuring it is enclosed right.
In a small saucepan bring water to a boil, place bags of eggs in simmering water. If eggs are straight from the fridge and are cold, cook for 4.5-5 minutes for soft yolk. 3.5-4 minutes if the eggs are room temperature. lift them out with a slotted spoon and carefully open the bags where it is bunched, and break open in a desired plate.
I truly hope it works for you, I found it a bit better than swirling it in hot vinegar water. Good luck.