Directions

1. 1

   Crack one egg into a fine-mesh sieve and hold it over a bowl. Let the thin, runny part of the egg white drip through the sieve for a few seconds to remove excess moisture.

2. 2

   Pour the drained egg (with its thicker whites and yolk intact) into a small individual bowl or ramekin. Repeat this process with the remaining three eggs, so each has its own bowl.

3. 3

   Fill a large, heavy-bottomed pot (such as a Dutch oven) with about 2 inches of water and bring it to a rolling boil over medium-high heat.

4. 4

   Reduce the heat to low and allow the water to settle until it is barely moving—tiny bubbles may rise gently, but there should be no visible rolling boil.

5. 5

   Carefully lower the rim of the first bowl until it just touches the surface of the hot water, then gently tip the egg into the pot. Repeat with each remaining bowl, spacing the eggs out in the pot so they don't touch.

6. 6

   Let the eggs poach undisturbed for about 3 minutes for a runny yolk with fully set whites. If you prefer a firmer yolk, cook for an additional 1–2 minutes. You can gently press the yolk with your fingertip (once partially out of the water) to check its firmness.

7. 7

   Using a slotted spoon, carefully lift each poached egg from the water and transfer it to a paper towel-lined plate to drain. If any egg sticks to the bottom of the pot, use a thin spatula to gently release it first.